In this sweeping tour through the world of tea, veteran tea traders Mary Lou Heiss and Robert J. Heiss chronicle tea's influence across the globe and provide a complete reference for choosing, drinking, and enjoying this beverage.The Story of Tea begins with a journey along the tea trail, from the lush forests of China, where tea cultivation first flourished, to the Buddhist temples of Japan, to the vast tea gardens of India, and beyond. Offering an insider'­s view of all aspects of tea trade, the Heisses examine Camellia sinensis, the tea bush, and show how subtle differences in territory and production contribute to the diversity of color, flavor, and quality in brewed tea. They profile more than thirty essential tea varietals, provide an in depth guide to tasting and brewing, and survey the customs and crafts associated with tea. Sharing the latest research, they discuss tea's health benefits and developments in organic production and fair trade practices. Finally, they present ten sweet and savory recipes, including Savory Chinese Marbled Eggs and Green Tea Pot de Crâme, and resources for purchasing fine tea.Vividly illustrated throughout, The Story of Tea is an engrossing tribute to the illustrious, invigorating, and elusive leaf that has sustained and inspired people for more than two thousand years.

    That's a lengthy list of charges, but here Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.Schlosser's myth-shattering survey stretches from California's subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. (back cover)

     We meet the people who most influenced Goodwin’s early life: her mother, who taught her the joy of books but whose debilitating illness left her housebound: and her father, who taught her the joy of baseball and to root for the Dodgers of Jackie Robinson, Roy Campanella, Pee Wee Reese, Duke Snider, and Gil Hodges. Most important, Goodwin describes with eloquence how the Dodgers’ leaving Brooklyn in 1957, and the death of her mother soon after, marked both the end of an era and, for her, the end of childhood.

    She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening, and sometimes disturbing, account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally inferior food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis.Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented, and lightly regulated, world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called healthy foods.

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

    Or, at least, you'll flick through these pages and find recipes so inviting that you'll head straight for the kitchen: roast garlic and tomato soup, uplifting chilli-lemon spaghetti, charred leek lasagne, squash skillet pie, spicy fish finger sandwiches or burnt-butter brownies. It's the kind of cooking you can do a little bit drunk. It's the kind of cooking that is probably better if you've got a bottle of wine open, and a hunk of bread to mop up the sauce.But if you sit down with this book and a cup of tea (or that glass of wine), you'll also discover that it's an annotated list of things worth living for: a manifesto of moments worth living for. Because there was a time when, for Ella Risbridger, the world had become overwhelming. Sounds were too loud, colours were too bright, everyone moved too fast. One night she found herself lying on her kitchen floor, wondering if she would ever get up - and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet, and made her want to be alive.This is a cookbook to make you fall in love with the world again

    In the UK, White's brilliant cooking and high-wattage antics have made him a legend: the first British chef (and the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil. In The Devil in the Kitchen, he tells the story of his life in food, spanning his apprenticeship with Albert and Michel Roux, his wild years in the bacchanal of 1980s Chelsea, his ferocious pursuit of the highest Michelin rating, and his "retirement career" as a hugely successful restaurateur. With cameos from the likes of Michael Caine, Madonna, and Damien Hirst, The Devil in the Kitchen leaves no dish unserved, relating the backroom antics, the blood feuds, and the passion for great food that have driven London's greatest restaurants for decades.

    But do we know where these everyday recipes came from, who invented them, and using what techniques? This book provides a colourful and entertaining journey through the history of cuisine, celebrating the world's greatest dishes.

    As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmet pain au levain, he shows how efforts to champion “good food” reflect dreams of a better society—even as they reinforce stark social hierarchies.   In the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants. Fortified with vitamins, this bread was considered the original “superfood” and even marketed as patriotic—while food reformers painted white bread as a symbol of all that was wrong with America.   The history of America’s one-hundred-year-long love-hate relationship with white bread reveals a lot about contemporary efforts to change the way we eat. Today, the alternative food movement favors foods deemed ethical and environmentally correct to eat, and fluffy industrial loaves are about as far from slow, local, and organic as you can get. Still, the beliefs of early twentieth-century food experts and diet gurus, that getting people to eat a certain food could restore the nation’s decaying physical, moral, and social fabric, will sound surprisingly familiar. Given that open disdain for “unhealthy” eaters and discrimination on the basis of eating habits grow increasingly acceptable, White Bread is a timely and important examination of what we talk about when we talk about food.

    Garfield was one of the most extraordinary men ever elected president. Born into abject poverty, he rose to become a wunderkind scholar, a Civil War hero, and a renowned and admired reformist congressman. Nominated for president against his will, he engaged in a fierce battle with the corrupt political establishment. But four months after his inauguration, a deranged office seeker tracked Garfield down and shot him in the back. But the shot didn’t kill Garfield. The drama of what hap­pened subsequently is a powerful story of a nation in tur­moil. The unhinged assassin’s half-delivered strike shattered the fragile national mood of a country so recently fractured by civil war, and left the wounded president as the object of a bitter behind-the-scenes struggle for power—over his administration, over the nation’s future, and, hauntingly, over his medical care. A team of physicians administered shockingly archaic treatments, to disastrous effect. As his con­dition worsened, Garfield received help: Alexander Graham Bell, the inventor of the telephone, worked around the clock to invent a new device capable of finding the bullet. Meticulously researched, epic in scope, and pulsating with an intimate human focus and high-velocity narrative drive, The Destiny of the Republic will stand alongside The Devil in the White City and The Professor and the Madman as a classic of narrative history.

    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

    Seven months later, after joining a party of emigrants led by George Donner, they reached the Sierra Nevada Mountains as the first heavy snows of the season closed the pass ahead of them. In early December, starving and desperate, Sarah and fourteen others set out for California on snowshoes and, over the next thirty-two days, endured almost unfathomable hardships and horrors. In this gripping narrative, Daniel James Brown sheds new light on one of the most infamous events in American history. Following every painful footstep of Sarah's journey with the Donner Party, Brown produces a tale both spellbinding and richly informative.

    When Theodore Roosevelt became president in 1901, his beautiful and flamboyant daughter was transformed into "Princess Alice," arguably the century's first global celebrity. Thirty-two years later, her first cousin Eleanor moved into the White House as First Lady. Born eight months and twenty blocks apart from each other in New York City, Eleanor and Alice spent a large part of their childhoods together and were far more alike than most historians acknowledge. But their politics and temperaments couldn't have been more distinct. Do-gooder Eleanor was committed to social justice but hated the limelight; acid-tongued Alice, who became the wife of philandering Republican congressman Nicholas Longworth, was an opponent of big government who gained notoriety for her cutting remarks (she famously quipped that dour President Coolidge “looked like he was weaned on a pickle”). While Eleanor revolutionized the role of First Lady with her outspoken passion for human rights, Alice made the most of her insider connections to influence politics, including doing as much to defeat the League of Nations as anyone in elective office.The cousins themselves liked to play up their oil-and-water relationship. “When I think of Frank and Eleanor in the White House I could grind my teeth to powder and blow them out my nose,” Alice once said. In the 1930s they even wrote opposing syndicated newspaper columns and embarked on competing nationwide speaking tours. Blood may be thicker than water, but when the family business is politics, winning trumps everything.Vivid, intimate, and stylishly written, Hissing Cousins finally sets this relationship center stage, revealing the contentious bond between two political trailblazers who short-circuited the rules of gender and power, each in her own way.

    One year later, a struggling writer named Edgar Allan Poe decided to take on the case-and sent his fictional detective, C. Auguste Dupin, to solve the baffling murder of Mary Rogers in "The Mystery of Marie Rog�t."

    Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia's unforgettable story--struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe--unfolds with the spirit so key to Julia's success as a chef and a writer, brilliantly capturing one of America's most endearing personalities.