In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food?Dana Goodyear’s anticipated debut, Anything That Moves, is simultaneously a humorous adventure, a behind-the-scenes look at, and an attempt to understand the implications of the way we eat. This is a universe populated by insect-eaters and blood drinkers, avant-garde chefs who make food out of roadside leaves and wood, and others who serve endangered species and Schedule I drugs—a cast of characters, in other words, who flirt with danger, taboo, and disgust in pursuit of the sublime. Behind them is an intricate network of scavengers, dealers, and pitchmen responsible for introducing the rare and exotic into the marketplace. This is the fringe of the modern American meal, but to judge from history, it will not be long before it reaches the family table. Anything That Moves is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture, and the places where the extreme is bleeding into the mainstream.

    Nina Mingya Powles journeys between Wellington, Kota Kinabalu and Shanghai, tracing the constants in her life: eating and cooking, and the dishes that have come to define her. Through childhood snacks, family feasts, Shanghai street food and student dinners, she attempts to find a way back towards her Chinese-Malaysian heritage.

    Women whose journeys have inspired and informed Hannah’s own foodie quests. On trips that take her from Milan to Bordeaux to Oslo and then always back again to her home in New York City, Hannah spends time with these influential women, learning about the intimate paths that led them each toward fulfilling careers. Each chef, entrepreneur, barista, cheesemaker, barge captain, and culinary instructor expands our long-held beliefs about how the worldwide network of food professionals and enthusiasts works.But amid her travels, Hannah finds herself on a heart-wrenching private path. Her plans to embark on motherhood bring her through devastating lows and unimaginable highs. Hannah grapples with personal joy, loss, and a lifelong obsession with food that is laced with insecurity and darker compulsions. Looking to her food heroes for solace, companionship, and inspiration, she discovers new ways to appreciate her body and nourish her life.At its heart, this lovely and candid memoir explores food as a point of passion and connection and as a powerful way to create community, forge friendships, and make a family.

    Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline.Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, "Food Matters" represents the future of American eating.

     Somewhere between the lessons her mother taught her as a child and the ones she is now trying to teach her own daughter, Kim Severson stumbled. She lost sight of what mattered, of who she was and who she wanted to be, and of how she wanted to live her life. It took a series of women cooks to reteach her the life lessons she forgot-and some she had never learned in the first place. Some as small as a spoonful, and others so big they saved her life, the best lessons she found were delivered in the kitchen. Told in Severson's frank, often funny, always perceptive style, "Spoon Fed" weaves together the stories of eight important cooks with the lessons they taught her-lessons that seemed to come right when she needed them most. We follow Kim's journey from an awkward adolescent to an adult who channeled her passions into failing relationships, alcohol, and professional ambition, almost losing herself in the process. Finally as Severson finds sobriety and starts a family of her own, we see her mature into a strong, successful woman, as we learn alongside her. An emotionally rich, multilayered memoir and an inspirational, illuminating series of profiles of the most influential women in the world of food, " Spoon Fed " is Severson's story and the story of the women who came before her-and ultimately, a testament to the wisdom that can be found in the kitchen.

    Kamp, a writer and editor for GQ and Vanity Fair, chronicles the amazing transformation from the overcooked vegetables and scary gelatin salads of yore to the current heyday of free-range chickens, extra-virgin olive oil, Whole Foods, Starbucks, and that breed of human known as the foodie.

    Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest." Peg Bracken Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I Hate to Cook Book. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an alternative: quick, simple meals that took minimal effort but would still satisfy. 50 years later, times have certainly changed - but the appeal of The I Hate to Cook Book hasn't. This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible.

    Contains delightful explorations of food and cooking, among which are the collection's namesake essay and many other gems; with black-and-white photographs and illustrations.

    Within a few months of its first appearance in 1986 it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that, ‘the book is a large and grandiose life history, a passionate narrative of extremes of experience.’ Jeremy Round called Patience Gray ‘the high priestess of cooking’, whose book ‘pushes the form of the cookery book as far as it can go.’ Angela Carter remarked that ‘it was less a cookery book that a summing-up of the genre of the late-modern British cookery book.’ The work has attracted a cult following in the United States, where passages have been read out at great length on the radio; and it has been anthologized by Paul Levy in The Penguin Book of Food and Drink. It was given a special award by the André Simon Book Prize committee in 1987.

    But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fastest way. And once you've mastered this recipe, you can apply the technique to chop, chicken, or fish, following Julia's careful guidelines.And here is equally essential information about soups, vegetables, and eggs, and for baking breads and tarts. It's all waiting for you in this delicious, priceless, comforting compendium of Julia's kitchen wisdom.

    It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

    Mireille's answer? This buoyant book brimming with fresh advice and seasonal stories--on food "bien sur" (more than 100 delicious new recipes) but also on many other aspects of living that should bring us pleasure, such as picking a wine, dressing well, even arranging flowers. French women not only stay slim while relishing life to the fullest, they also have the longest life expectancy in the Western world. And now Mireille shows us how they attune themselves to the rhythms of the year. Together with a bounty of new dining ideas and menus, she offers us a treasury of tips on style, grooming, and entertaining, all designed to focus the mind on sensory pleasure for maximum enjoyment. Here are four seasons' worth of strategies for shopping, cooking, and exercising, as well as some pointers for looking effortlessly chic. Whether your aim is finding two scoopfuls of pleasure in one of "creme brulee" or entertaining beautifully when time is short and expectations are high, the inspiration you need is here. Taking us from her childhood in Alsace-Lorraine to her summers in Provence and her busy life in New York and Paris, this book of scrumptious Gallic wisdom and wit shows how anyone anywhere can develop a healthy, holistic lifestyle. In the voice that entranced more than a million honorary French women, Mireille demonstrates that there is indeed an art to joyful living, and that equilibrium--being "bien dans sa peau" and true to one's individual nature--is the key to a long and healthy life. Full of sage, irresistible advice on everything from decanting to detoxing, from yogurt to yoga, "French Women for All Seasons" is an essential guide to savoring all life's moments--in moderation, in season, and, above all, with pleasure.

    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.

    But in Tomatoland, which is based on his James Beard Award-winning article, "The Price of Tomatoes," investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. Fields are sprayed with more than one hundred different herbicides and pesticides. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding has tripled yields, but has also produced fruits with dramatically reduced amounts of calcium, vitamin A, and vitamin C, and tomatoes that have fourteen times more sodium than the tomatoes our parents enjoyed. The relentless drive for low costs has fostered a thriving modern-day slave trade in the United States. How have we come to this point?   Estabrook traces the supermarket tomato from its birthplace in the deserts of Peru to the impoverished town of Immokalee, Florida, a.k.a. the tomato capital of the United States. He visits the laboratories of seedsmen trying to develop varieties that can withstand the rigors of agribusiness and still taste like a garden tomato, and then moves on to commercial growers who operate on tens of thousands of acres, and eventually to a hillside field in Pennsylvania, where he meets an obsessed farmer who produces delectable tomatoes for the nation's top restaurants.Throughout Tomatoland, Estabrook presents a who's who cast of characters in the tomato industry: the avuncular octogenarian whose conglomerate grows one out of every eight tomatoes eaten in the United States; the ex-Marine who heads the group that dictates the size, color, and shape of every tomato shipped out of Florida; the U.S. attorney who has doggedly prosecuted human traffickers for the past decade; and the Guatemalan peasant who came north to earn money for his parents' medical bills and found himself enslaved for two years.Tomatoland reads like a suspenseful whodunit as well as an expose of today's agribusiness systems and the price we pay as a society when we take taste and thought out of our food purchases.