Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

    When I accidentally started my first mini habit—and the changes I made were actually lasting—I realized the prior strategies I relied on were complete failures. When something works, that which doesn't work is exposed. The science in Mini Habits exposes the predictably inconsistent results of most popular personal growth strategies, and reveals why mini habits are consistent. A mini habit is a very small positive behavior that you force yourself to do every day; a mini habit's "too small to fail" nature makes it weightless, deceptively powerful, and a superior habit-building strategy. Mini Habits will better equip you to change your life than 99% of the people you see walking around on this globe. People so often think that they are the reason they can't achieve lasting change; but the problem isn't with them—it's with their strategy. You can achieve great things without the guilt, intimidation, and repeated failure associated with such strategies such as "getting motivated," resolutions, or even "just doing it.” To make changes last, you need to stop fighting against your brain. When you start playing by your brain's rules—as mini habits show you how to do—lasting change isn't so hard.

    Whether recalling his mother’s surprisingly good rice pudding, his father’s bold foray into spaghetti and his dreaded Boxing Day stew, or such culinary highlights as Arctic Roll and Grilled Grapefruit (then considered something of a status symbol in Wolverhampton), this memoir vividly recreates daily life in 1960s suburban England.

    Today, people of all stripes are seeking out Stoicism’s unique blend of practicality and wisdom as they look for answers to the great questions of daily life.Where should they start? Epictetus? Marcus Aurelius? Seneca? Which edition? Which translator? Presented in a page-per-day format, this daily resource combines all new translations done by Stephen Hanselman of the greatest passages from the great Stoics (including several lesser known philosophers like Zeno, Cleanthes and Musonius Rufus) with helpful commentary.Building on the organizational structure in Ryan Holiday’s cult classic The Obstacle is the Way, this guide also features twelve monthly themes (and helpful glossary) for clarifying perception, improving action, and unlocking the power of will. Aimed at the high-octane, action-oriented doers of our wired world, this book brings new daily rituals and new perspectives to produce balanced action, insight, effectiveness, and serenity.

    Laura urgently reminds women that to take proper care of their husbands is to ensure themselves the happiness and satisfaction they yearn for in marriage.Women want to be in love, get married, and live happily ever after. Yet disrespect for men and disregard for the value, feelings, and needs of husbands has fast become the standard for male-female relations in America. Those two attitudes clash in unfortunate ways to create struggle and strife in what could be a beautiful relationship.Countless women call Dr. Laura, unhappy in their marriages and seemingly at a loss to understand the incredible power they have over their men to create the kind of home life they yearn for. Now, in The Proper Care and Feeding of Husbands, Dr. Laura shows you—with real-life examples and real-life solutions—how to wield that power to attain all the sexual pleasure, intimacy, love, joy, and peace you want in your life.Dr. Laura's simple principles have changed the lives of millions. Now they can change yours.

    Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

    With The 5-Ingredient College Cookbook, you can cook simple, delicious meals on the tightest of budgets and in the smallest of spaces. College food has developed quite the culinary “reputation.” Most students don’t have the time, money, or space to make meals like mom used to, so words like fast, cheap, and microwavable have become synonymous with college eating. But there IS a better way!Healthy cooking expert and cookbook author Pamela Ellgen brings you the latest in college cooking with The 5-Ingredient College Cookbook—the simplest college cookbook yet. By sticking to 5 easy-to-find main ingredients per recipe, The 5-Ingredient College Cookbook makes it easier than ever for students to cook tasty, high quality, healthy food for themselves. NO MONEY? Each recipe in this college cookbook calls for no more than 5 main, affordable, tasty ingredients NO TIME? Tried and true, these college cookbook recipes take 30 minutes or less from beginning to “yum!” NO EXPERIENCE? Helpful illustrations demonstrate how to prep common produce and even how to properly use a knife NO PROBLEM! 100+ of the most popular, student-approved recipes in this college cookbook include 3 variations to keep each one interesting time and time again Don’t head to the cafeteria for overpriced soggy waffles or “controversial” mystery meat. With just 5 ingredients and 30 minutes you can enjoy any one of the delicious, college student favorites in this college cookbook, such as: Classic French Toast, No-bake Energy Balls, Mozzarella Sticks, Greek Pita Sandwiches, Thai Chicken Ramen, Creamy Chicken and Mushroom Fettuccine, and more

    Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat. Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? Even the most health conscious among us have a hard time figuring out what to eat in order to lose weight, stay fit, and improve our health. And who can blame us? When it comes to diet, there's so much changing and conflicting information flying around that it's impossible to know where to look for sound advice. And decades of misguided "common sense," food-industry lobbying, bad science, and corrupt food polices and guidelines have only deepened our crisis of nutritional confusion, leaving us overwhelmed and anxious when we head to the grocery store. Thankfully, bestselling author Dr. Mark Hyman is here to set the record straight. In Food: What the Heck Should I Eat? -- his most comprehensive book yet -- he takes a close look at every food group and explains what we've gotten wrong, revealing which foods nurture our health and which pose a threat. From grains to legumes, meat to dairy, fats to artificial sweeteners, and beyond, Dr. Hyman debunks misconceptions and breaks down the fascinating science in his signature accessible style. He also explains food's role as powerful medicine capable of reversing chronic disease and shows how our food system and policies impact the environment, the economy, social justice, and personal health, painting a holistic picture of growing, cooking, and eating food in ways that nourish our bodies and the earth while creating a healthy society. With myth-busting insights, easy-to-understand science, and delicious, wholesome recipes, Food: What the Heck Should I Eat? is a no-nonsense guide to achieving optimal weight and lifelong health.

    An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.

     In 12 Rules for Life, clinical psychologist and celebrated professor at Harvard and the University of Toronto Dr. Jordan B. Peterson helped millions of readers impose order on the chaos of their lives. Now, in this bold sequel, Peterson delivers twelve more lifesaving principles for resisting the exhausting toll that our desire to order the world inevitably takes. In a time when the human will increasingly imposes itself over every sphere of life—from our social structures to our emotional states—Peterson warns that too much security is dangerous. What’s more, he offers strategies for overcoming the cultural, scientific, and psychological forces causing us to tend toward tyranny, and teaches us how to rely instead on our instinct to find meaning and purpose, even—and especially—when we find ourselves powerless. While chaos, in excess, threatens us with instability and anxiety, unchecked order can petrify us into submission. Beyond Order provides a call to balance these two fundamental principles of reality itself, and guides us along the straight and narrow path that divides them.

    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.

    Senator Ben Sasse warns the nation about the existential threat to America's future. Raised by well-meaning but overprotective parents and coddled by well-meaning but misbegotten government programs, America's youth are ill-equipped to survive in our highly-competitive global economy. Many of the coming-of-age rituals that have defined the American experience since the Founding: learning the value of working with your hands, leaving home to start a family, becoming economically self-reliant—are being delayed or skipped altogether. The statistics are daunting: 30% of college students drop out after the first year, and only 4 in 10 graduate. One in three 18-to-34 year-olds live with their parents. From these disparate phenomena: Nebraska Senator Ben Sasse who as president of a Midwestern college observed the trials of this generation up close, sees an existential threat to the American way of life.In The Vanishing American Adult, Sasse diagnoses the causes of a generation that can't grow up and offers a path for raising children to become active and engaged citizens. He identifies core formative experiences that all young people should pursue: hard work to appreciate the benefits of labor, travel to understand deprivation and want, the power of reading, the importance of nurturing your body—and explains how parents can encourage them.Our democracy depends on responsible, contributing adults to function properly—without them America falls prey to populist demagogues. A call to arms, The Vanishing American Adult will ignite a much-needed debate about the link between the way we're raising our children and the future of our country.

    How does a 4-star restaurant stay on top for more than two decades? In On the Line, chef Eric Ripert takes readers behind the scenes at Le Bernardin, one of just three New York City restaurants to earn three Michelin stars. Any fan of gourmet dining who ever stole a peek behind a restaurant kitchen's swinging doors will love this unique insider's account, with its interviews, inventory checklists, and fly-on-the-wall dialogue that bring the business of haute cuisine to life. From the sudden death of Le Bernardin's founding chef, Gilbert Le Coze, to Ripert's stressful but triumphant takeover of the kitchen at age 29, the story has plenty of drama. But as Chef Ripert and writer Christine Muhlke reveal, every day is an adventure in a perfectionistic restaurant kitchen. Foodies will love reading about the inner workings of a top restaurant, from how a kitchen is organized to the real cost of the food and the fierce discipline and organization it takes to achieve culinary perfection on the plate almost 150,000 times a year. Meanwhile, Le Bernardin's modern French cuisine, with its emphasis on seafood, comes to life in sophisticated recipes, including Striped Bass with Sweet Corn Puree, Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce, and Pan-Roasted Cod with Chorizo, Snow Peas, Piquillo Peppers, and Soy-Lime Butter Sauce.

    From the ancient Greeks to modern yuppies, from cannibalism and the taking of the Eucharist to formal dinners and picnics, she thoroughly defines the eating ritual.

    Gilbert offers insights into the mysterious nature of inspiration. She asks us to embrace our curiosity and let go of needless suffering. She shows us how to tackle what we most love, and how to face down what we most fear. She discusses the attitudes, approaches, and habits we need in order to live our most creative lives. Balancing between soulful spirituality and cheerful pragmatism, Gilbert encourages us to uncover the “strange jewels” that are hidden within each of us. Whether we are looking to write a book, make art, find new ways to address challenges in our work, embark on a dream long deferred, or simply infuse our everyday lives with more mindfulness and passion, Big Magic cracks open a world of wonder and joy.