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.

    Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food.When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. And yet . . . Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.

    It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include:  • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars• Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada”• Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip• Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks• Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops• Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.

    It’s a choose-your-own-adventure guide to the world of rapid learning.#1 New York Times bestselling author (and lifelong non-cook) Tim Ferriss takes you from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world’s fastest learners and greatest chefs. Ferriss uses cooking to explain “meta-learning,” a step-by-step process that can be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real “recipe” of The 4-Hour Chef.You'll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this “cookbook for people who don’t buy cookbooks” is a guide to mastering cooking and life.The 4-Hour Chef is a five-stop journey through the art and science of learning:1. META-LEARNING. Before you learn to cook, you must learn to learn. META charts the path to doubling your learning potential.2. THE DOMESTIC. DOM is where you learn the building blocks of cooking. These are the ABCs (techniques) that can take you from Dr, Seuss to Shakespeare.3. THE WILD. Becoming a master student requires self-sufficiency in all things. WILD teaches you to hunt, forage, and survive.4. THE SCIENTIST. SCI is the mad scientist and modernist painter wrapped into one. This is where you rediscover whimsy and wonder.5. THE PROFESSIONAL. Swaraj, a term usually associated with Mahatma Gandhi, can be translated as “self-rule.” In PRO, we’ll look at how the best in the world become the best in the world, and how you can chart your own path far beyond this book.

    For the seventeenth-century aristocratic Frenchman, it meant changing his shirt once a day, using perfume to obliterate both his own aroma and everyone else’s, but never immersing himself in – horrors! – water. By the early 1900s, an extraordinary idea took hold in North America – that frequent bathing, perhaps even a daily bath, was advisable. Not since the Roman Empire had people been so clean, and standards became even more extreme as the millennium approached. Now we live in a deodorized world where germophobes shake hands with their elbows and where sales of hand sanitizers, wipes and sprays are skyrocketing.The apparently routine task of taking up soap and water (or not) is Katherine Ashenburg’s starting point for a unique exploration of Western culture, which yields surprising insights into our notions of privacy, health, individuality, religion and sexuality.Ashenburg searches for clean and dirty in plague-ridden streets, medieval steam baths, castles and tenements, and in bathrooms of every description. She reveals the bizarre rescriptions of history’s doctors as well as the hygienic peccadilloes of kings, mistresses, monks and ordinary citizens, and guides us through the twists and turns to our own understanding of clean, which is no more rational than the rest. Filled with amusing anecdotes and quotations from the great bathers of history, The Dirt on Clean takes us on a journey that is by turns intriguing, humorous, startling and not always for the squeamish. Ashenburg’s tour of history’s baths and bathrooms reveals much about our changing and most intimate selves – what we desire, what we ignore, what we fear, and a significant part of who we are.

    He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned, mouth-watering, and outrageously funny book, Steingarten devotes the same Zen-like discipline and gluttonous curiosity to practically everything that anyone anywhere has ever called "dinner." Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa. Join him as he mounts a heroic--and hilarious--defense of salt, sugar, and fat (though he has some nice things to say about Olestra). Stuffed with offbeat erudition and recipes so good they ought to be illegal, The Man Who Ate Everything is a gift for anyone who loves food.

    Its presence in nature was dismissed as a desperate response to starvation or other life-threatening circumstances, and few spent time studying it. A taboo subject in our culture, the behavior was portrayed mostly through horror movies or tabloids sensationalizing the crimes of real-life flesh-eaters. But the true nature of cannibalism--the role it plays in evolution as well as human history--is even more intriguing (and more normal) than the misconceptions we've come to accept as fact. In Cannibalism: A Perfectly Natural History, zoologist Bill Schutt sets the record straight, debunking common myths and investigating our new understanding of cannibalism's role in biology, anthropology, and history in the most fascinating account yet written on this complex topic. Schutt takes readers from Arizona's Chiricahua Mountains, where he wades through ponds full of tadpoles devouring their siblings, to the Sierra Nevadas, where he joins researchers who are shedding new light on what happened to the Donner Party--the most infamous episode of cannibalism in American history. He even meets with an expert on the preparation and consumption of human placenta (and, yes, it goes well with Chianti). Bringing together the latest cutting-edge science, Schutt answers questions such as why some amphibians consume their mother's skin; why certain insects bite the heads off their partners after sex; why, up until the end of the twentieth century, Europeans regularly ate human body parts as medical curatives; and how cannibalism might be linked to the extinction of the Neanderthals. He takes us into the future as well, investigating whether, as climate change causes famine, disease, and overcrowding, we may see more outbreaks of cannibalism in many more species--including our own.Cannibalism places a perfectly natural occurrence into a vital new context and invites us to explore why it both enthralls and repels us.

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This

    Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

    To read Hesser's prose is to hunger for more."—Nigella LawsonCooking for Mr. Latte is a delightfully modern dating story, recipes included. It's the true story of the courtship between Amanda Hesser, a food writer for The New York Times and author of the award-winning cookbook The Cook and the Gardener, and writer Tad Friend, the titular Mr. Latte. Most of the book was written in installments for the New York Times Magazine, but fans of Hesser's writing will be happy to know that there are plenty of new stories and recipes to justify picking up the book version. Her tale ends happily ever after, but has enough ups and downs to keep it interesting. And it's not all about Mr. Latte. Ever wonder what it's like to eat out with foodie guru Jeffrey Steingarten? Chances are you guessed wrong. Food is an important aspect of Hesser's life (though it wasn't for Mr. Latte when they met, making for some of the downs in the ups and downs), but it's not until you notice how seamlessly Hesser weaves her meals into her story that you realize how much of our lives and our memories revolve around food. By the time you get to the recipes, you've already salivated over the dishes and become emotionally attached to them. From her mother's Chocolate Dump-It Cake to the Ginger Duck her future mother-in-law made the first time they met, you'll love that Hesser pays such close attention and generously shares the recipes. Filled with everything from old-fashioned treats from her grandmother's kitchen to dishes from some of New York's hottest dining spots, this is one entertaining read that is sure to end up in your kitchen. --Leora Y. Bloom

    Along the way Helena Attlee traces the uses of citrus essential oils in the perfume industry and describes the extraction of precious bergamot oil; the history of marmalade and its production in Sicily; the extraordinary harvest of 'Diamante' citrons by Jewish citron merchants in Calabria; the primitive violence of the Battle of Oranges, when the streets in Ivrea run with juice. She reveals the earliest manifestations of the Mafia among the lemon gardens outside Palermo, and traces the ongoing links between organised crime and the citrus industry. By combining insight into the country's cultural, political and economic history with travel writing, horticulture and art, Helena Atlee gives the reader a unique view of Italy.Helena Attlee is the author of four books about Italian gardens, and others on the cultural history of gardens around the world. Helena is a Fellow of the Royal Literary Fund and has worked in Italy for nearly 30 years.

    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

    Why do we love meat to so much that we’re happy to let it kill us?In this witty tour of our love affair with meat, Zaraska takes us to India’s unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishess. From the power of advertising to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein.Explaining one of the most enduring features of human civilization, Zaraska shows why meat-eating will continue to shape our bodies and our world into the foreseeable future.Kirkus Reviews:"A well-researched, refreshingly optimistic look at a serious issue, free of ideological preconceptions."Mark Kurlansky, bestselling author of Salt and Cod :"Sometimes the secret is asking the right questions. By examining the positive and negative history of meat rather than vegetarianism Marta Zaraska leads us to a thoughtful and broad array of issues. Meathooked is a book people need to read."Richard Wrangham, Ruth B. Moore Professor of Biological Anthropology at Harvard University and author of Catching Fire: How Cooking Made Us Human:"Meathooked bursts with interest all the way from Pleistocene ecology to the politics of modern food production. But Meathooked is more than just a fast-paced tour of the quirks of human carnivory. It is also a well-researched plea for nutritional sanity and ecological common-sense. Marta Zaraska's sparkling argument for a future with a reduced reliance on meat deserves wide attention."Neal D. Barnard, MD, FACCAdjunct Associate Professor of Medicine, George Washington University School of MedicinePresident, Physicians Committee for Responsible Medicine:"This is a book to devour! Meticulously researched and written with a sense of humor, Meathooked illuminates the peculiar love affair that so many people have with meat. How did it start, why is it so pervasive, and inevitably, why does the love affair end badly--from a health standpoint--for so many people?"David Robinson Simon, Author of Meatonomics: How the Rigged Economics of Meat and Dairy Make You Consume Too Much:"We know producing and consuming it is terrible for us, the planet, and billions of farm animals, so what keeps people hooked on meat? Marta Zaraska's fascinating Meathooked provides a lively, compelling look at the many reasons humans are addicted to animal protein. Whether you're a vegan, a hardcore meat-lover, or somewhere in between, this book will help you better understand why you and your loved ones eat what you do."Hal Herzog, Professor of Psychology at Western Carolina University and author of Some We Love, Some We Hate, Some We Eat: Why It’s So Hard to Think Straight About Animals"From the role of meat in the evolution of the human brain to the last meals of death row inmates, from vegan sexuality to why we don’t eat carnivores, Meathooked is a beautifully written and scientifically sound exploration of the complicated relationship between humans and meat. Like The Omnivore’s Dilemma, vegetarians and meat eaters alike will find this book an engaging, provocative ride. And along the way, Marta Zaraska makes an utterly convincing case that our planet cannot survive our growing addiction to animal flesh." Christopher Leonard, author of The Meat Racket, The Secret Takeover of America's Food Business "Meathooked is a fascinating, and often surprising, exploration of the human carnivore. At every step of the way, the story of meat eating is more interesting and more complicated than you'd expect. Zaraska provides convincing, and provocative, evidence that we eat meat today for reasons that few people would imagine. It has less to do with nutrition than with culture, marketing, taste and habit. This is a book that every meat eater should read."

    Born in alchemists’ stills and monastery kitchens, its earliest incarnations were juniper flavored medicines used to prevent plague, ease the pains of childbirth, even to treat a lack of courage.In The Book of Gin, Richard Barnett traces the life of this beguiling spirit, once believed to cause a �new kind of drunkenness.” In the eighteenth century, gin-craze debauchery (and class conflict) inspired Hogarth’s satirical masterpieces �Gin Lane” and �Beer Street.” In the nineteenth century, gin was drunk by Napoleonic War naval heroes, at lavish gin palaces, and by homesick colonials, who mixed it with their bitter anti-malarial tonics. In the early twentieth century, the illicit cocktail culture of prohibition made gin � often dangerous bathtub gin—fashionable again. And today, with the growth of small�batch distilling, gin has once-again made a comeback.Wide-ranging, impeccably researched, and packed with illuminating stories, The Book of Gin is lively and fascinating, an indispensible history of a complex and notorious drink.

    Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.