With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

    As easy-to-prepare as they are nutritious, these recipes include: Basic fruit and veggie blends from apricots to zucchini Classic combinations such as turkey, sweet potato, and corn Superfoods like avocado, blueberries, and spinach Puree-based transition recipes including soups, biscuits, frozen deserts, and more Free of pesticides, hormones, GMOs, and additives, these delicious purees promote strong immune systems and healthy growth--designed to protect tiny tummies

    

    Beautifully illustrated, beautifully designed, and beautifully crafted—just like its namesake—this is the ultimate bar book by NYC's most meticulous bartender. To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDT's innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, it's all here, stunningly illustrated by Chris Gall.

    I like getting the balance of taste and texture just right, using familiar ingredients and creating big, intense flavours. Now, I hope you'll use my recipes to make some best ever dishes of your own.' Tom KerridgeAs the most down-to-earth but high-flying chef on the food scene, Tom Kerridge has become known for his big flavours and beautifully crafted yet accessible food. And with more than 100 of his favourite recipes, Best Ever Dishes brings this spectacular cooking to the home kitchen.Tom starts with classics we all love such as tomato soup, chicken Kiev and rice pudding (plus a few new ideas of his own), then refines and elevates them to the best version that he has ever tasted. Give the Kerridge twist to a simple lasagne, and you'll discover that every mouthful is a taste explosion. Put a special spin on a chocolate tart, and you'll transform it into an exceptional, melt-in-the-mouth pud of the gods. With stunning photography by Cristian Barnett, this book really will change the way you cook.

    That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared. Over the course of the next three years, Mary worked at several residences, spreading her pestilence as she went. In 1907, she was traced to a home on Park Avenue, and taken into custody. Institutionalized at Riverside Hospital for three years, she was released only when she promised never to work as a cook again. She promptly disappeared.For the next five years Mary worked in homes and institutions in and around New York, often under assumed names. In February 1915, a devastating outbreak of typhoid at the Sloane Hospital for Women was traced to her. She was finally apprehended and reinstitutionalized at Riverside Hospital, where she would remain for the rest of her life.Typhoid Mary is the story of her infamous life. Anthony Bourdain reveals the seedier side of the early 1900s, and writes with his renowned panache about life in the kitchen, uncovering the horrifying conditions that allowed the deadly spread of typhoid over a decade. Typhoid Mary is a true feast for history lovers and Bourdain lovers alike.

    Culling over 300 pages of some of today's most thrilling writers, The Best of 2.13.61 Publications hallmarks our company's ten year existence. Excerpts include new material from Henry Rollins and Hubert Selby, Jr, as well as excerpts from Henry Miller's love letters, Nick Zedd's hilarious nihilistic New York urban spelunkings, Ian Shoales' undeniably witty social commentaries and so much more.

    In this compilation all focused around the four letter word that has ended more wrestling careers than steroids, pills and alcohol combined: HEAT!HEAT: A dark cloud that follows a wrestler after a personal conflict or misunderstanding between two individuals or more backstage.JTG will take you, the reader, on a journey, from the beginning of his career, to the final curtain call; sharing stories on how he battled Heat from day one. Join JTG on this epic pilgrimage through this blazing inferno that was his career, while managing to piss off more people for writing this book!!!

    Mushroom authority David Arora provides a beginner's checklist of the 70 most distinctive and common mushrooms, plus detailed chapters on terminology, classification, habitats, mushroom cookery, mushroom toxins, and the meanings of scientific mushroom names. Beginning and experienced mushroom hunters everywhere will find MUSHROOMS DEMYSTIFIED a delightful, informative, and indispensible companion.

    But he knows that with a busy lifestyle in and out of the kitchen, finding the time to make delicious, nourishing meals can be tough. Just because your schedule is overstuffed doesn’t mean your belly has to be. Now, in Bobby Deen’s Everyday Eats, Bobby helps you get a tasty and good-for-you dinner on the table in no time flat, with dozens of delectable recipes all under 350 calories and all prepared in less than 30 minutes.   Whether it’s salads and soups that make hearty suppers, lip-smacking dishes for midweek grilling, meatless main courses for watching your waistline, scrumptious sides for every season, or reduced-calorie sweet treats to cap off your meals, Bobby Deen’s Everyday Eats includes such satisfying recipes as   • Light and Easy Scallops and Grits • Deviled Egg Salad • Lightened-Up Beer Cheese Soup • Peachy Pulled BBQ Chicken • Mustard-Rubbed Flank Steak • Grilled Whole-Wheat Flatbreads • Shrimp Coconut Curry • Cajun Ratatouille Bake • Creamy Spinach Polenta • Hot Roasted Green Beans with Sweet Chili • Zucchini Corn Fritters • Strawberry Angel Food Cake • Lighter Chocolate-Mint Shakes • and so much more!   Bobby also serves up time- and money-saving tips for stocking your fridge and pantry, ideas for watching your calories when you go out to eat, and a weekly 1500-calorie-a-day menu plan that helps you pull it all together. He even includes nutritional information for each and every recipe. Bobby Deen’s Everyday Eats is the cookbook you’ll reach for night after night for meals that are quick, delicious, and best of all . . . good for you.

    France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cooking, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. But business is brisk at some establishments: Astonishingly, France has become the second-most-profitable market in the world for McDonald's.How did this happen? To find out, Michael Steinberger takes an enviable trip through the traditional pleasures of France. He talks to top chefs--Alain Ducasse, Paul Gagnaire, Paul Bocuse--winemakers, farmers, bakers, and other artisans. He visits the �lys�e Palace, interviews the head of McDonald's Europe, marches down a Paris boulevard with Jos� Bov�, and breaks bread with the editorial director of the powerful and secretive Michelin Guide. He spends hours with some of France's brightest young chefs and winemakers, who are battling to reinvigorate the country's rich culinary heritage. The result is a sharp and funny book that will give Francophiles everywhere an entirely new perspective--political, economic, personal, and cultural--on the crisis in the country and food they love.

    Sober doesn't feel stony, or cold. Retired wreckhead Catherine Gray, author of surprise bestseller The Unexpected Joy of Being Sober , is now in her eighth sober year and has learned a damn sight more. This hotly anticipated sequel enlists the help of experts and case studies, turning a curious, playful gaze onto provocative questions. Is alcohol a parenting aid? Why are booze and cocaine such a horse and carriage? Once an addict, always an addict? How do you feel safe - from alcohol, others and yourself - in sobriety? Whether you're a dedicated boozehound, flirting with teetotalling, or already sober, this witty, gritty read may just change how you think about alcohol forever.

    We’ve been drinking tea for thousands of years, yet few of us realize that all tea types—from elegant lapsang to pungent pu-erh—come from the same plant. But how are there so many different styles? It comes down to science: geography, biology, chemistry, and physics; the application of heat and pressure; and the magic of time and enzymes.  How to Make Tea breaks down these elements and lays out the techniques, tools, and methods needed to brew at home. With this guide, tea lovers of all stripes will become experts on the art and science of tea. Learn to extract the best from every cup.

    Inside you'll find Michael's all-time favourite recipes, the ones he cooks regularly in his own home kitchen—lots of wonderful, memorable flavours that you'll enjoy with your family and friends. Chef Michael Smith's Kitchen features over 100 fabulous, easy-to-make recipes, each with a mouth-watering photo. Start your day with French Toast Sandwiches Oatmeal Crusted with Blueberry Stuffing and Marmalade Mint Butter or Apple Pie Pancakes with Caramel Syrup. Enjoy Coconut Crusted Chicken with Mango Mint Salsa or Honey Mustard Barbecue Baked Baby Back Ribs, or a great fish dish like Grilled Tuna Steak or Pan Seared Scallops with House Wine Sauce for a wonderful dinner. You'll also find lots of recipes for delicious vegetables, grains, and side dishes like Nutmeg Roasted Sweet Potatoes with Wilted Baby Spinach or Sausage Sage Bread Pudding. And of course, Michael's Dark Chocolate Peanut Butter Cups and Triple-Treat Creamsicle Marshmallows are sure to become your favourite treats to finish off any meal.Chef Michael invites you to enjoy cooking his favourite recipes and to make them yours.

    In this well-researched book, Ian Kelly deftly recounts the exploits of this remarkable man." —JACQUES PÉPINAunique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence.Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history—First Empire Paris, Georgian England, and the Russia of War and Peace.Carême had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis.Carême's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by Carême, "You can try them yourself."