Evans connects the dots between coffee and its Islamic origins, the drug ephedra and Mormons, music and Stonehenge, and much more. Chapters also include step-by-step guides for re-creating prehistoric debauchery in your modern life based on Evans's firsthand fieldwork. Readers won't just learn about the beer that destroyed South America's first empire; they'll learn how to make it.

    As audacious as it is edifying, here is a hilarious and irreverent—yet always historically accurate—overview of the ascent (or descent) of humankind, courtesy of the same rebel geniuses who brought you Mental Floss presents Condensed Knowledge and Mental Floss Presents Forbidden Knowledge. Updated with all the hot topics and events of the past few years, The Mental Floss History of the World is proof positive that just because something’s true doesn’t mean it’s boring.

    Within two years he's a multimillionaire. The press calls him "King of the Bootleggers," writing breathless stories about the Gatsby-esque events he and his glamorous second wife, Imogene, host at their Cincinnati mansion, with party favors ranging from diamond jewelry for the men to brand new Pontiacs for the women. By the summer of 1921, Remus owns 35 percent of all the liquor in the United States.Pioneering prosecutor Mabel Walker Willebrandt is determined to bring him down. Willebrandt's bosses at the U.S. Attorney's office hired her right out of law school, assuming she'd pose no real threat to the cozy relationship they maintain with Remus. Eager to prove them wrong, she dispatches her best investigator, Franklin Dodge, to look into his empire. It's a decision with deadly consequences: With Remus behind bars, Dodge and Imogene begin an affair and plot to ruin him, sparking a bitter feud that soon reaches the highest levels of government--and that can only end in murder.

    Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook.

    Within days police, and even those closest to Marie, became suspicious of her story. The police swiftly pivoted and began investigating Marie. Confronted with inconsistencies in her story and the doubts of others, Marie broke down and said her story was a lie--a bid for attention. Police charged Marie with false reporting, and she was branded a liar.More than two years later, Colorado detective Stacy Galbraith was assigned to investigate a case of sexual assault. Describing the crime to her husband that night, Galbraith learned that the case bore an eerie resemblance to a rape that had taken place months earlier in a nearby town. She joined forces with the detective on that case, Edna Hendershot, and the two soon discovered they were dealing with a serial rapist: a man who photographed his victims, threatening to release the images online, and whose calculated steps to erase all physical evidence suggested he might be a soldier or a cop. Through meticulous police work the detectives would eventually connect the rapist to other attacks in Colorado--and beyond.Based on investigative files and extensive interviews with the principals, A False Report/i>is a serpentine tale of doubt, lies, and a hunt for justice, unveiling the disturbing truth of how sexual assault is investigated today - and the long history of skepticism toward rape victims.

    Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling.

    Beeton and well before Julia Child, there was Eliza Acton, who changed the course of cookery writing forever. England 1837. Victorian London is awash with exciting new ingredients from spices to exotic fruits, but Eliza Acton has no desire to spend her days in the kitchen. Determined to be a poet and shamed by the suggestion she write a cookery book instead, she at first refuses to even consider the task. But then her father is forced to flee the country for bankruptcy, shaming the family while leaving them in genteel poverty. As a woman, Eliza has few options, so she methodically collects recipes while teaching herself the mysteries of the kitchen. And to her surprise, she discovers she is not only talented at cooking—she loves it.To assist her, she hires seventeen-year-old Ann Kirby, the impoverished daughter of a war-injured father and a mother losing her grip on reality. Under Eliza’s tutelage, Ann learns about poetry, cookery, and love, while unravelling a mystery in her mistress’s past. Through the art of food, Eliza and Ann develop an unusual friendship and break the mold of traditional cookbooks by adding elegant descriptions and ingredient lists, that are still used today.Told in alternate voices, this is an amazing novel of female friendship, the ensuring struggle for freedom, the quiet joy of cookery, and the place of food in creativity all while bringing Eliza Acton out of the archives and back into the public eye.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    . . and one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom.Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature an abundance of wild mushrooms. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; and Jeremy, a former cook turned wild food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.

    He came from humble beginnings in a working-class town in Connecticut, had never worked in a restaurant, and didn't know anything about starting a brand-new business. But from his first visit to Paris, Craig knew he had found the city of his dreams, although one thing was still missing-the good ol' American breakfast he loved so much.Pancakes in Paris is the story of Craig tackling the impossible-from raising the money to fund his dream to tracking down international suppliers for "exotic" American ingredients... and even finding love along the way. His diner, Breakfast In America, is now a renowned tourist destination, and the story of how it came to be is just as delicious and satisfying as the classic breakfast that tops its menu.

    In this memoir, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx and Nigeria (where he was sent by his mother to "learn respect"), food was Onwuachi's great love. He launched his own catering company with twenty thousand dollars he made selling candy on the subway, and trained in the kitchens of some of the most acclaimed restaurants in the country. But the road to success is riddled with potholes. As a young chef, Onwuachi was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. -Notes from a Young Black Chef is one man's pursuit of his passions, despite the odds.

    Throughout history, it has been consumed not just to quench our thirsts or nourish our bodies but also for cultural reasons. It has been associated since antiquity with celebration, creativity, friendship, and danger, for every drinking culture has acknowledged it possesses a dark side. In Drink, Iain Gately traces the course of humanity's 10,000 year old love affair with the substance which has been dubbed the cause of - and solution to - all of life's problems. Along the way he scrutinises the drinking habits of presidents, prophets, and barbarian hordes, and features drinkers as diverse as Homer, Hemmingway, Shakespeare, Al Capone, Benjamin Franklin, and Thomas Jefferson. Covering matters as varied as bacchanals in Imperial Rome, the gin craze in 17th century London, the rise and fall of the temperance movement, and drunk driving, Drink details the benefits and burdens alcohol has conveyed to the societies in which it is consumed. Gately's lively and provocative style brings to life the controversies, past and present, that have raged over alcohol, and uses the authentic voices of drinkers and their detractors to explode myths and reveal truths about this most equivocal of fluids.Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the war of Independence, the Pennsylvania Whiskey revolt, the slave trade, and the failed experiment of National Prohibition. Finally, it provides a history of the world's best loved drinks. Enthusiasts of craft brews and fine wines will discover the origins of their favorite tipples, and what they have in common with Greek philosophers and medieval princes every time they raise a glass.A rollicking tour through humanity's love affair with alcohol, Drink is an intoxicating history of civilization

    By the time the war ended in May 1945, he was indicted for 'mass murder'. Hunted by the Soviets, the Americans, the Poles and the British, as well as groups of Jews, Wächter went on the run. He spent three years hiding in the Austrian Alps, assisted by his wife Charlotte, before making his way to Rome where he was helped by a Vatican bishop. He remained there for three months. While preparing to travel to Argentina on the 'ratline' he died unexpectedly, in July 1949, a few days after spending a weekend with an 'old comrade'.In The Ratline Philippe Sands offers a unique account of the daily life of a senior Nazi and fugitive, and of his wife. Drawing on a remarkable archive of family letters and diaries, he unveils a fascinating insight into life before and during the war, on the run, in Rome, and into the Cold War. Eventually the door is unlocked to a mystery that haunts Wächter's youngest son, who continues to believe his father was a good man - what happened to Otto Wächter, and how did he die?

    The Netherlands are a tiny nation that punch above their weight on the world stage, where prostitutes are entitled to sick pay and prisons are closing due to lack of demand. After a chance encounter, Ben Coates left behind life in London to move to the Netherlands, where he learned the language, worked for Dutch company and married a Dutch wife. He takes readers into the heart of his adopted country, going beyond the usual tourist attractions and cliches to explore what it is that makes the Dutch the Dutch, Holland not the Netherlands and the colour orange so important. A travelogue, a history and a personal account of a changing country - Ben Coates tells the tale of an Englishman who went Dutch and liked it.

    Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.