Walthers offers up delicious twists on tired classics, including pasta salads, salad wraps, chicken salads, and more.

    Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist.Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world.From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers.

    Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.Winner of the 2014 IACP Cookbook Award in the category of "Food Matters."

    But his most difficult battle was lost years later, when his beloved wife Sophie succumbed to cancer. Since then, he has waged a private war against both loneliness and the terrible memory of a day in 1945 that went horribly wrong-and has haunted him ever since.His grandson Andrew, a scared and angry high school sophomore, has been expelled and is heading down a path of self-destruction. Mead agrees to take the boy in for three weeks, to set him right. At first, the two circle warily around each other, finding little in common. Then Andrew befriends a widow named Evelyn, and Mead busies himself fending off the match, even as he feels a reluctant attraction to this cheerful woman who seems to understand his grandson.One afternoon, rummaging through the garage, Andrew discovers an antique Luger, the deadly memento of his grandfather's war. In a final effort to save his grandson from himself, Mead takes the teenager on a journey to the beaches, bunkers, and cemeteries of Normandy, where both of them confront the secrets they have been trying to forget.

    Now, in Gluten-free, Sugar-free Cooking, gourmet chef and food-allergy sufferer Susan O'Brien offers more than 200 great-tasting recipes — covering everything from breakfast to dessert — that are perfect for people with food allergies as well as for those who simply want to adopt a more healthy way of eating. Free of gluten, sugar, and usually dairy, these tasty dishes are also invaluable for people living with medical conditions such as candida, fibromyalgia, Crohn's disease, diabetes, autism, and ADHD, who must avoid certain foods to better control their symptoms. Complete with product sourcing information, substitute ingredients, dining out advice, and online resources, Gluten-free, Sugar-free Cooking makes eating healthfully and avoiding problematic foods easy and delicious.