Until she stumbled on an alternate universe where taste reigned supreme, a world in which people could, after a single sip of wine, identify the grape it was made from, in what year, and where it was produced down to the exact location, within acres. Where she tasted wine, these people detected not only complex flavor profiles, but entire histories and geographies. Astounded by their fanatical dedication and seemingly superhuman sensory powers, Bosker abandoned her screen-centric life and set out to discover what drove their obsession, and whether she, too, could become a cork dork.Thus begins a year and a half long adventure that takes the reader inside elite tasting groups, exclusive New York City restaurants, a California winery that manipulates the flavor of its bottles with ingredients like Mega Purple, and even a neuroscientist's fMRI machine as Bosker attempts to answer the most nagging question of all: what's the big deal about wine? Funny, counter intuitive, and compulsively readable, Cork Dork illuminates not only the complex web of wine production and consumption, but how tasting better can change our brains and help us live better.

    This serendipitous meeting evolved into a decades-long partnership, one that eventually turned strangers into family and a tiny, no-frills eatery into one of the most lauded restaurants in the country.Tung's fierce practicality often clashed with Kathy's free-spirited nature, but over time, they found a harmony in their contrasts—a harmony embodied in the restaurant's signature mango and peppercorns sauce.• IMPORTANT, UNIVERSAL STORY: An inspiring memoir peppered with recipes, it is a riveting read that will appeal to fans of Roy Choi, Ed Lee, Ruth Reichl, and Kwame Onwuachi.• TIMELY TOPIC: This real-life American dream is a welcome reminder of our country's longstanding tradition of welcoming refugees and immigrants. This book adds a touchpoint to that larger conversation, resonating beyond the bookshelf.• INVENTIVE COOKBOOK: This book is taking genre-bending a step further, focusing on the story first and foremost with 20 complementary recipes. Perfect for:• Fans of culinary nonfiction• Fans of Ruth Reichl, Roy Choi, Kwame Onwuachi, and Anya Von Bremzen• Home cooks who are interested in Asian food and cooking

    Tilar J. Mazzeo brings to life the woman behind the label, Barbe-Nicole Clicquot Ponsardin, in this utterly intoxicating book that is as much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered and fascinating woman.

    A powerful British force had routed the Americans at New York, occupied three colonies, and advanced within sight of Philadelphia.Yet, as David Hackett Fischer recounts in this riveting history, George Washington--and many other Americans--refused to let the Revolution die. On Christmas night, as a howling nor'easter struck the Delaware Valley, he led his men across the river and attacked the exhausted Hessian garrison atTrenton, killing or capturing nearly a thousand men. A second battle of Trenton followed within days. The Americans held off a counterattack by Lord Cornwallis's best troops, then were almost trapped by the British force. Under cover of night, Washington's men stole behind the enemy and struck themagain, defeating a brigade at Princeton. The British were badly shaken. In twelve weeks of winter fighting, their army suffered severe damage, their hold on New Jersey was broken, and their strategy was ruined.Fischer's richly textured narrative reveals the crucial role of contingency in these events. We see how the campaign unfolded in a sequence of difficult choices by many actors, from generals to civilians, on both sides. While British and German forces remained rigid and hierarchical, Americansevolved an open and flexible system that was fundamental to their success. The startling success of Washington and his compatriots not only saved the faltering American Revolution, but helped to give it new meaning.

    But Carter's time as president is a compelling and underexplored story, marked by accomplishment and adversity. In this deeply researched, brilliantly written account, the first full presidential biography of Jimmy Carter, Kai Bird approaches Carter's presidency with an expert hand, unfolding the story of Carter's four years with few allies inside Washington and a great many critics in the media.As president, Carter was not merely an outsider, but indeed an outlier. He was the only president in a century to grow up in the heart of the old confederacy, and though he held strongly to the separation of church and state, his born-again Christianity made him the most openly religious president in memory. As Bird shows, this background manifested itself in an unusual complex of arrogance, humility, and candor that neither Washington nor America was prepared to embrace. Forty years before today's broad public reckoning with the vast gulf between America's creed and its actions, Carter looked out over a nation torn by race, crippled by stagflation, and demoralized by both Watergate and Vietnam and prescribed a radical self-examination from which voters ultimately recoiled. The cost of Carter's unshakeable belief in doing the right thing would be a second term--and the ascendance of Reagan.The issues that Carter contended with in the late 1970s are still hotly debated today: national health care, growing inequality, energy independence, racism, immigration, the Israeli-Palestinian conflict. Forty years after voters turned him out of the White House, Carter appears remarkably prescient on the major issues facing the country in the twenty-first century, even if in his own time he was a prophet scorned.Drawing on interviews with members of Carter's administration as well as recently unclassified documents from his presidential library, Bird delivers a profoundly thorough, clear-eyed evaluation of a president whose legacy has been debated, dismissed, and misunderstood The Outlier is this generation's definitive account of an enigmatic presidency--as it really happened and as it is remembered in the American consciousness.

    #1 New York Times bestselling author Cokie Roberts brings us women who fought the Revolution as valiantly as the men, often defending their very doorsteps. Drawing upon personal correspondence, private journals, and even favoured recipes, Roberts reveals the often surprising stories of these fascinating women, bringing to life the everyday trials and extraordinary triumphs of individuals like Abigail Adams, Mercy Otis Warren, Deborah Read Franklin, Eliza Pinckney, Catherine Littlefield Green, Esther DeBerdt Reed and Martha Washington–proving that without our exemplary women, the new country might have never survived.

    How can something she has eaten readily in China seem grotesque in England? The question lingers over this "autobiographical food-and-travel classic" (Publishers Weekly).

    Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coeprovides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asianingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York Bohemians discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-Americanrestaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing orShanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences.Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.

    Numerous bestselling books attest to American Francophilia, to say nothing of bestselling cookbooks, like those of Julia Child and Paula Wolfert. Now, husband-and-wife team Stephane Henaut and Jeni Mitchell give us the rich history behind the food—from Roquefort and absinthe to couscous and Calvados. The tales in A Bite-Sized History of France will delight and edify even the most seasoned lovers of food, history, and all things French.From the crêpe that doomed Napoleon to the new foods borne of crusades and colonization to the rebellions sparked by bread and salt, the history of France—from the Roman era to modern times—is intimately entwined with its gastronomic pursuits. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative culinary and social history includes travel tips; illustrations that explore the impact of war, imperialism, and global trade; the age-old tension between tradition and innovation; and the ways in which food has been used over the centuries to enforce social and political identities. A Bite-Sized History of France tells the compelling story of France through its food.

    This is what Thomas McNamee does most handily in his Alice Waters and Chez Panisse, a chronicle that begins with the seat-of-the-pants opening night of the "counterculture" venture in 1971, and ends 35 years later with Waters's restaurant an American institution--one credited with birthing California Cuisine, a style devoted to simplicity, freshness and seasonality. The book also limns, with tasty gossip, the ever-evolving Chez Panisse family, including the cook-artisans uniquely responsible for dish creation; follows the attempts, mostly failed, to put the restaurant on sound financial footing; shows how dishes and menus get made; and of course pursues Waters as she broadens her commitment to "virtuous agriculture" by establishing ventures like The Edible Schoolyard and The Yale Sustainable Food Project. The success of Chez Panisse--Gourmet magazine named it the best American restaurant in 2002--has everything to do with Waters, yet she remains an elusive protagonist. Sophisticated yet naive, professional and amateur, hard-driving but emotionally blurry, she invites reader interest but doesn't always satisfy it, as least as presented here. If McNamee cannot quite bring her to life, and if his tale lacks an insider's full conversance with his subject, he still engages readers in the considerable drama of people finding their way--blunderingly, with talented intent--to something new. With menus, narrated recipes, and photographs throughout, the book is vital reading for anyone interested in food, period. --Arthur Boehm

    Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.

    Over fifty incredible years at the heart of the Age of Revolution, he fought courageously on both sides of the Atlantic. He was a soldier, statesman, idealist, philanthropist, and abolitionist. As a teenager, Lafayette ran away from France to join the American Revolution. Returning home a national hero, he helped launch the French Revolution, eventually spending five years locked in dungeon prisons. After his release, Lafayette sparred with Napoleon, joined an underground conspiracy to overthrow King Louis XVIII, and became an international symbol of liberty. Finally, as a revered elder statesman, he was instrumental in the overthrow of the Bourbon Dynasty in the Revolution of 1830. From enthusiastic youth to world-weary old age, from the pinnacle of glory to the depths of despair, Lafayette never stopped fighting for the rights of all mankind. His remarkable life is the story of where we come from, and an inspiration to defend the ideals he held dear.

    But she didn't expect to be lectured for slipping her fussing toddler a snack, or to be forbidden from packing her older daughter a school lunch. Karen is intrigued by the fact that French children happily eat everything—from beets to broccoli, from salad to spinach—while French obesity rates are a fraction of what they are in North America.Karen soon begins to see the wisdom in the "food rules" that the French use to foster healthy eating habits and good manners in babies and children. Some of the rules call into question both our eating habits and our parenting styles. Other rules evoke commonsense habits that we used to share but have somehow forgotten. Taken together, the rules suggest that we need to dramatically rethink the way we feed children, at home and at school.Combining personal anecdotes with practical tips and appetizing recipes—including Zucchini and Spinach Puree and Bouillabaisse (Fish Soup) for Babies—French Kids Eat Everything is a humorous, provocative look at families, food, and children that is filled with inspiration and advice that every parent can use.

    Today, his contribution to those documents is largely misunderstood. He thought that the Bill of Rights was unnecessary and insisted that it not be included in the Constitution, a document he found entirely inadequate and predicted would soon fail. Madison helped to create the first American political party, the first party to call itself Republican, but only after he had argued that political parties, in general, were harmful. Madison served as Secretary of State and then as President during the early years of the United States and the War of 1812; however, the American foreign policy he implemented in 1801-1817 ultimately resulted in the British burning down the Capitol and the White House. In so many ways, the contradictions both in Madison's thinking and in the way he governed foreshadowed the conflicted state of our Union now. His greatest legacy the disestablishment of Virginia's state church and adoption of the libertarian Virginia Statute for Religious Freedom is often omitted from discussion of his career. Yet, understanding the way in which Madison saw the relationship between the church and state is key to understanding the real man. Kevin Gutzman's James Madison and the Making of America promises to become the standard biography of our fourth President.

    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.