New York Times reporter and Chinese-American (or American-born Chinese), Jennifer 8 Lee, traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

    For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family and one more way to gain a foothold in her beloved adopted city. Roahen's stories of personal discovery introduce readers to New Orleans' well-known signatures: gumbo, po-boys, red beans and rice, and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm – and in many ways has been saved by them since.

    At age thirty-four she found herself at a crossroads: would she settle for staying "big" the rest of her life, or would she insist on making big changes instead? Reality-TV fans know which path Julie chose that day. When she stepped on the scale at the show's season-four finale, revealing that she had lost an astounding 45 percent of her body weight, she simultaneously stepped into the world's collective hearts. Julie's experience on "The Biggest Loser" helped birth her new physique, but the transformation went far deeper than that. From displeasure to contentment, from indulgence to self-control, from shame to self-confidence--every step along renovation's path, Julie sensed God hard at work.

    By avoiding meat, fish, eggs, dairy, and emphasizing whole, unrefined plant foods, millions of people have begun to notice staggering improvements to their physical fitness, weight, blood sugar and cholesterol levels, lifestyle, and overall health--including preventing, managing, or recovering from illnesses like diabetes, heart disease, and even cancer. Yes, the bestselling book "Forks Over Knives: The Plant-Based Way to Health" includes a solid foundation of recipes for anyone newly aware of the benefits to be gained from a plant-based diet. But home cooks are hungry for even more delicious, satisfying, from-scratch recipes full of whole plant foods like grains, legumes, fruits, and vegetables. That's what this cookbook provides: A full year's worth of meals for anyone hoping to cut out animal products, refined oils, and processed foods for the sake of their health. The recipes are eclectic, global, low fat, often gluten free, and simple to prepare, relying on common ingredients that anyone can find in their local grocery store. These recipes will take readers through an entire year with recipes that rely often on seasonal produce and always on the fundamental building blocks of a plant-based diet. Covering breakfast, lunch, dinner, and even desserts and ranging from everyday classics like Mac and Cheese and Baked Ziti to festive, holiday-ready dishes like Chard and Bean Stuffed Delicata Squash, these recipes will prepare readers to cook the plant-based way every day--starting this year and continuing through a long and healthy life.

    An internationally acclaimed playwright, Eduardo Machado has grappled with questions of identity, loss and resistance throughout his life and work. He hasmore than any other playwrightbeen able to convey the experiences of both the Cubans who chose to stay in Cuba and those who chose to leave. His fearless style and unabashed politicism in the face of dissent have made him a controversial figure to the Cubans and Americans on opposite sides of an intense conflict. In his memories and in his more recent travels to Cuba, he has found that the most natural means of connecting with todays Cuban experience is through food. Machado says, When I taste something I havent tasted in twenty years, I cant resist that connection to the past, to the conflict, to the identity that is mine. I know the feeling as I taste the flavor. There are no arguments, no political controversies, just the real sensation. If its that complex, it must be Cuban. To any exile, food represents not only the lost comfort of home, but the best chance to reclaim it. The stories of Machados lifefrom child of privilege in pre-Revolutionary Cuba; to exile in Los Angeles; to actor, director, playwright and professor in New Yorkare interleaved with recipes for the meals that have enriched him. Every recipe has been updated for the modern home cook, enabling us to recreate the flavors of traditional Cuban dishes such as Machados favorite roast pork and his grandfathers arroz con pollo, as well as the cuisine of necessity he encountered in 1960s suburban America: Velveeta, SPAM, and otherprocessed wonders. What emerges is a larger picture of what it means to be a Latino in America today. For anyone who has ever longed for a home, real or imagined, Tastes Like Cuba delivers a fascinating story of two worldsand one delectable life.

    I'm pretty sure muscles lack cognitive abilities, but this approach is a good way to just confuse you instead.You don't need to burn through buckets of protein powder every month, stuffing down enough protein each day to feed a third world village. You don't need to toil away in the gym for a couple of hours per day, doing tons of sets, supersets, drop sets, giant sets, etc. (As a matter of fact, this is a great way to stunt gains and get nowhere.)You don't need to grind out hours and hours of boring cardio to shed ugly belly fat and love handles and get a shredded six-pack. (How many flabby treadmillers have you come across over the years?)You don't need to completely abstain from "cheat" foods while getting down to single-digit body fat percentages. If you plan cheat meals correctly, you can actually speed your metabolism up and accelerate fat loss.In this book you're going to learn something most guys will never know: The exact formula of exercise and eating that makes putting on 10 to 15 pounds of quality lean mass a breeze...and it only takes 8-12 weeks.This book reveals secrets like...The 6 biggest myths & mistakes of building muscle that stunt 99% of guys' muscle gains. (These BS lies are pushed by all the big magazines and even by many trainers.) (Page 28)How to get a lean, cut physique that you love (and that girls drool over) by spending no more than 5 percent of your time each day. (Page 61)The 4 laws of muscle growth that, when applied, turn your body into an anabolic, muscle-building machine. You'll be shocked at how easy it really is to get big once you know what you're doing... (Page 32)How to develop a lightning-fast metabolism that burns up fat quickly and leaves you feeling full of energy all day long. (Page 41)The carefully-selected exercises that deliver MAXIMUM results for your efforts, helping you build a big, full chest, a wide, tapered back, and bulging biceps. (Page 91)A no-BS guide to supplements that will save you hundreds if not THOUSANDS of dollars each year that you would've wasted on products that are nothing more than bunk science and marketing hype. (Page 100)How to get shredded while still indulging in the "cheat" foods that you love every week like pasta, pizza, and ice cream. (Page 83)And a whole lot more!The bottom line is you CAN achieve that "Hollywood hunk" body without having your life revolve around it--no long hours in the gym, no starving yourself, no grueling cardio that turns your stomach. Imagine, just 12 weeks from now, being constantly complimented on how you look and asked what the heck you're doing to make such startling gains. Imagine enjoying the added benefits of high energy levels, no aches and pains, better spirits, and knowing that you're getting healthier every day.SPECIAL BONUS FOR READERS!With this book you'll also get a free 75-page bonus report from the author called "The Year One Challenge." In this bonus report, you'll learn exactly how to train, eat, and supplement to make maximum gains in your first year of training. By applying what you learn in the book and in this report, you can make more progress in one year than most guys make in three, four, or even five (seriously!).

    Now, in this much anticipated book, he documents the science and the politics that has led to the pandemic of chronic disease over the last 30 years.In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.To help us lose weight and recover our health, Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the health of the next generation. Compelling, controversial, and completely based in science, Fat Chance debunks the widely held notion to prove “a calorie is NOT a calorie”, and takes that science to its logical conclusion to improve health worldwide.

    It features simple, mouthwatering, recipes for breakfast, lunch and dinner—including slow cooker and one-pot meals, hearty soups and salads, omelets and waffles, pizzas, breads and more.  No Trim Healthy Mama should be deprived, so there are also favorite snacks, delectable desserts, and the smoothies, sippers and teas fans love. With  pantry-stocking advice, time-saving tips, and information on how to cook for the entire family, the Trim Healthy Mama Cookbook offers a delicious and nutritious way to make trim and healthy meals with less stress—so you have more time with your loved ones.From the Trade Paperback edition.

    He’s an established legend, having starred in Mary Poppins, Chitty Chitty Bang Bang, and The Dick Van Dyke Show. And yet he’s still keeping himself busy, entertaining America on television, movies, the stage, and social media. Everyone wonders, “How does he do it?” For the first time, Van Dyke shares his secrets and tips on old age: Just keep moving. In a fun and folksy way of addressing readers, Keep Moving serves as an instruction book on how to embrace old age with a positive attitude. The chapters are filled with exclusive personal anecdotes that explore various themes on aging: how to adapt to the physical and social changes, deal with loss of friends and loved ones, stay current, fall in love again, and “keep moving” every day like there’s no tomorrow.

    because he wants to watch Caillou, he’s an a-hole. When your daughter outlines every corner of your living room with a purple crayon, she’s an a-hole. When your rug rats purposely decorate the kitchen ceiling with their smoothies, they’re a-holes. So it’s only natural to want to kill them sometimes. Of course you can’t because you’d go to prison, and then you’d really never get to poop alone again. Plus, there’s that whole loving them more than anything in the whole world thing. Karen Alpert is the writer of the popular blog Baby Sideburns. You may have seen some of her more viral posts like “Ten Things I Really F’ing Want for Mother’s Day,” “Daddy Sticker Chart” and “What NOT to F’ing Buy My Kids this Holiday.” Or you may know her from her Facebook page that has over 130,000 followers. I Heart My Little A-Holes is full of hilarious stories, lists, thoughts and pictures that will make you laugh so hard you’ll wish you were wearing a diaper.

    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.

    The remaining twenty percent, however, are socially maladjusted psychopaths. WAITER RANT offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, The Waiter reveals the secrets to getting good service, proper tipping etiquette, and how to keep him from spitting in your food. The Waiter also shares his ongoing struggle, at age thirty-eight, to figure out if he can finally leave the first job at which he's really thrived."The other shoe finally drops. The front-of-the-house version of Kitchen Confidential; a painfully funny, excruciatingly true-life account of the waiter's life. As useful as it is entertaining. You will never look at your waiter the same way again�and will never tip less than 20%." --Anthony Bourdain, author of Kitchen Confidential"I really enjoyed WAITER RANT. The book is engaging and funny, a story told from my polar opposite perspective. I will now do my best to act better as a Chef -- and I dare say, I'll never be rude to a waiter again, as long as I live."--John DeLucie, Chef of The Waverly Inn

    Are you ready to join them?In this book, Susan Peirce Thompson, Ph.D. shares the groundbreaking weight-loss solution based on her highly acclaimed Bright Line Eating Boot Camps. Rooted in cutting-edge neuroscience, psychology, and biology, Bright Line Eating explains why people who are desperate to lose weight fail again and again: It’s because the brain blocks weight loss. Bright Line Eating (BLE) is a simple approach designed to reverse that process. By working with four “Bright Lines” — clear, unambiguous, boundaries — Susan Peirce Thompson shows us how to heal our brain and shift it into a mode where it is ready to shed pounds, release cravings, and stop sabotaging our weight loss goals.Best of all, it is a program that understands that willpower cannot be relied on, and sets us up to be successful anyway.Through the lens of Susan’s own moving story, and those of her Bright Lifers, you’ll discover firsthand why traditional diet and exercise plans have failed in the past. You’ll also learn about the role addictive susceptibility plays in your personal weight-loss journey, where cravings come from, how to rewire your brain so they disappear, and more. Susan guides you through the phases of Bright Line Eating—from weight loss to maintenance and beyond—and offers a dynamic food plan that will work for anyone, whether you’re vegan, gluten-free, paleo, or none of the above.Bright Line Eating frees us from the obesity cycle and introduces a radical plan for sustainable weight loss. It’s a game changer in a game that desperately needs changing. “Bright Line Eating ushers in an end to cravings, an end to dieting, an end to that constant, exhausting, soul-sucking loop in your head about food and calories and pounds. . . . Living Happy, Thin, and Free is your birthright.” — Susan Peirce Thompson

    Readers of memoirs of high literary quality, particularly those with food themes—most conspicuously Ruth Reichl's Comfort Me with Apples and Gabrielle Hamilton's Blood, Bones, and Butter—as well as admirers of M. F. K. Fisher and Laurie Colwin will be a large and eager audience.This memoir derives from Kate's popular foodcentric blog (http://katechristensen.wordpress.com), in which she shares scenes from an unusual upbringing and an unusually happy present-day life, providing an audience for this book that is already primed. That it is written by Kate Christensen means it will be a delicious reading experience in every sense—a compulsively readable account of a knockabout life, full of sorrows and pleasures, many of the latter of the sensual, appetitive variety.

    But despite that familiarity, how much do we really know of the inner Julia?   Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written.Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway.   With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.