A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King’s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there’s a flavor for every palate, and a treat for every chef.
These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region:
• The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge
• The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples
• The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts
• King’s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey
• Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste
• Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts
There’s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming—so don’t be afraid to put on a few pounds.
Includes a Foreword by George R. R. Martin
From the Hardcover edition.
Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.
Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth.
In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.
Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.
The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
From the Trade Paperback edition.
The next stage in the food revolution--a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.
Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. 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.
Brazier clearly describes the benefits of nutrient-rich foods in their natural state versus processed foods, and how to choose nutritionally efficient, stress-busting whole foods for maximum energy and health. Featuring a 12-week meal plan, over 100 allergen-free recipes with raw food options—including recipes for energy gels, sport drinks, and recovery foods—and a complementary exercise plan, The Thrive Diet is “an authoritative guide to outstanding performance” (Neal D. Barnard, M.D., Physician's Committee for Responsible Medicine).
Salatin, hailed by the New York Times as "Virginia's most multifaceted agrarian since Thomas Jefferson [and] the high priest of the pasture" and profiled in the Academy Award nominated documentary Food, Inc. and the bestselling book The Omnivore's Dilemma, understands what food should be: Wholesome, seasonal, raised naturally, procured locally, prepared lovingly, and eaten with a profound reverence for the circle of life. And his message doesn't stop there. From child-rearing, to creating quality family time, to respecting the environment, Salatin writes with a wicked sense of humor and true storyteller's knack for the revealing anecdote.
Salatin's crucial message and distinctive voice--practical, provocative, scientific, and down-home philosophical in equal measure--make FOLKS, THIS AIN'T NORMAL a must-read book.
If someone granted you $3 billion to accomplish something great in the world, what would you do? In 2006, legendary investor Warren Buffett posed this challenge to his son Howard G. Buffett. Howard set out to help the most vulnerable people on earth—nearly a billion individuals who lack basic food security. And Howard gave himself a deadline: forty years to put the resources to work on this challenge.
40 Chances: Finding Hope in a Hungry World captures Howard’s journey. Beginning with his love for farming, we join him around the world as he seeks out new approaches to ease the suffering of so many. Each of the forty stories here provides a compelling look at the lessons Howard learned, ranging from his own backyard to some of the most difficult and dangerous places on Earth. But this message goes beyond the pages of this book, it’s also a mindset: a way of thinking that speaks to every person wanting to make a difference. It’s about reasons to hope and actions we can take. 40 Chances “recounts Howard’s personal and professional experiences in surprisingly candid and colorful fashion…successfully blending personal stories with a tough look at the struggle to fight domestic food scarcity and world hunger…A satisfying read” (Publishers Weekly) that provides inspiration to transform each of our limited chances into opportunities to change the world.
Winner of the James Beard Award
Author of How to Change Your Mind and the #1 New York Times Bestsellers In Defense of Food and Food Rules
What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.
Farmageddon is a fascinating and terrifying investigative journey behind the closed doors of a runaway industry across the world – from the UK, Europe and the USA, to China, Argentina, Peru and Mexico. It is both a wake-up call to change our current food production and eating practices and an attempt to find a way to a better farming future.
Cod, Mark Kurlansky’s third work of nonfiction and winner of the 1999 James Beard Award, is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod, frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. As we make our way through the centuries of cod history, we also find a delicious legacy of recipes, and the tragic story of environmental failure, of depleted fishing stocks where once their numbers were legendary. In this lovely, thoughtful history, Mark Kurlansky ponders the question: Is the fish that changed the world forever changed by the world's folly?
“Every once in a while a writer of particular skill takes a fresh, seemingly improbable idea and turns out a book of pure delight. Such is the case of Mark Kurlansky and the codfish.” –David McCullough, author of The Wright Brothers and 1776
From the Trade Paperback edition.
Covering everything from a six-step transition plan to meeting calorie and nutrient needs during pregnancy and breastfeeding, Vegan for Life is the guide for aspiring and veteran vegans alike, complete with an easy-to-use food chart, tasty substitutions, sample menus, and expansive resources.
From the grog sailors drank on the high seas in the 1700s to the mojitos of Havana bar hoppers, spirits and cocktail columnist Wayne Curtis offers a history of rum and the Americas alike, revealing that the homely spirit once distilled from the industrial waste of the booming sugar trade has managed to infiltrate every stratum of New World society.
Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution; to the plundering pirate ships off the coast of Central America; to the watering holes of pre-Castro Cuba; and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch.
In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.
Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature an abundance of wild mushrooms.
The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism.
Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; and Jeremy, a former cook turned wild food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all.
Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.
Praise for The Mushroom Hunters
“A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal
“The Mushroom Hunters lends fresh, sharp illumination to a little-known but vigorously contested patch of gastronomic turf. . . . [It’s an] entertaining ramble through the woods with a group of ragtag characters.”—The Washington Post
“Like Susan Orlean in The Orchid Thief, Seattle author [Langdon] Cook shines a light on a shady subculture operating at the seam between wilderness and commerce. Like author Michael Pollan, he knows that every bite of food these days has a complex, often unsavory backstory. Like the late Hunter Thompson, he not only goes along for the ride with the shifty characters he’s writing about, but drives the getaway car. After reading The Mushroom Hunters, you’ll never look at a portobello the same way. . . . [A] beguiling, surprising book.”—The Seattle Times
“Not simply about mushrooms, this book examines human behavior, economics, food, society, and nature. In the end, readers will have learned a great deal about U.S. economic and social structures—all while being entertained and enlightened by stories of gastronomy and mushrooms. Highly recommended.”—Library Journal
“Intrepid and inspired.”—Publishers Weekly
“Uncultivated mushrooms are one of our last truly wild foods; it often takes truly wild and rough mushroom hunters to bring them to our table. Cook travels and hunts with them in a riveting, crazy undertaking, told in often-poetic prose.”—Shelf Awareness
From the Hardcover edition.
As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What’s more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs’ ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today’s unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance.
An expansive, illuminating history of one of our most vital yet unsung food animals, Lesser Beasts turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings—whether we like it or not.
How much do you know about the meat on your dinner plate? Journalist Christopher Leonard spent more than a decade covering the country’s biggest meat companies, including four years as the national agribusiness reporter for the Associated Press. Now he delivers the first comprehensive look inside the industrial meat system, exposing how a handful of companies executed an audacious corporate takeover of the nation’s meat supply.
Leonard’s revealing account shines a light on the inner workings of Tyson Foods, a pioneer of the industrial system that dominates the market. You’ll learn how the food industry got to where it is today, and how companies like Tyson have escaped the scrutiny they deserve. You’ll discover how these companies are able to raise meat prices for consumers while pushing down the price they pay to farmers. And you’ll even see how big business and politics have derailed efforts to change the system, from a years-long legal fight in Iowa to the Obama administration’s recent failed attempt to pass reforms.
Important, timely, and explosive, The Meat Racket is an unvarnished portrait of the food industry that now dominates America’s heartland.
So she embarked upon the project of learning to hunt from square one. From attending a Hunter Safety course designed for children to field dressing an elk and serving it for dinner, she explores the sport of hunting and all it entails, and tackles the big questions surrounding one of the most misunderstood American practices and pastimes. Not just a personal memoir, this book also explores the role of the hunter in the twenty-first century, the tension (at times artificial) between hunters and environmentalists, and new models of sustainable and ethical food procurement.
In these pages meet Willie Morgan, a Harlem man who first grew his own vegetables in a vacant lot as a front for his gambling racket. And David Selig, a beekeeper in the Red Hook section of Brooklyn who found his bees making a mysteriously red honey. Get to know Yolene Joseph, who fishes crabs out of the waters off Coney Island to make curried stews for her family. Meet the creators of the sickly sweet Manischewitz wine, whose brand grew out of Prohibition; and Jacob Ruppert, who owned a beer empire on the Upper East Side, as well as the New York Yankees.
Eat the City is about how the ability of cities to feed people has changed over time. Yet it is also, in a sense, the story of the things we long for in cities today: closer human connections, a tangible link to more basic processes, a way to shape more rounded lives, a sense of something pure.
Of course, hundreds of years ago, most food and drink consumed by New Yorkers was grown and produced within what are now the five boroughs. Yet people rarely realize that long after New York became a dense urban agglomeration, innovators, traditionalists, migrants and immigrants continued to insist on producing their own food. This book shows the perils and benefits—and the ironies and humor—when city people involve themselves in making what they eat.
Food, of course, is about hunger. We eat what we miss and what we want to become, the foods of our childhoods and the symbols of the lives we hope to lead. With wit and insight, Eat the City shows how in places like New York, people have always found ways to use their collective hunger to build their own kind of city.
ROBIN SHULMAN is a writer and reporter whose work has appeared in the New York Times, the Washington Post, the Los Angeles Times, Slate, the Guardian, and many other publications. She lives in New York City.
Alcohol is a fundamental part of Western culture. We have been drinking as long as we have been human, and for better or worse, alcohol has shaped our civilization. Drink investigates the history of this Jekyll and Hyde of fluids, tracing mankind's love/hate relationship with alcohol from ancient Egypt to the present day.
Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the War of Independence, the Pennsylvania Whiskey revolt, the slave trade, and the failed experiment of national Prohibition. Finally, it provides a history of the world's most famous drinks-and the world's most famous drinkers. Packed with trivia and colorful characters, Drink amounts to an intoxicating history of the world.
Social psychologist Melanie Joy explores the many ways we numb ourselves and disconnect from our natural empathy for farmed animals. She coins the term "carnism" to describe the belief system that has conditioned us to eat certain animals and not others.
In Why We Love Dogs, Eat Pigs, and Wear Cows Joy investigates factory farming, exposing how cruelly the animals are treated, the hazards that meatpacking workers face, and the environmental impact of raising 10 billion animals for food each year. Controversial and challenging, this book will change the way you think about food forever.
Like manufacturing cigarettes or building weapons, making food is big business. Food companies in 2000 generated nearly $900 billion in sales. They have stakeholders to please, shareholders to satisfy, and government regulations to deal with. It is nevertheless shocking to learn precisely how food companies lobby officials, co-opt experts, and expand sales by marketing to children, members of minority groups, and people in developing countries. We learn that the food industry plays politics as well as or better than other industries, not least because so much of its activity takes place outside the public view.
Editor of the 1988 Surgeon General's Report on Nutrition and Health, Nestle is uniquely qualified to lead us through the maze of food industry interests and influences. She vividly illustrates food politics in action: watered-down government dietary advice, schools pushing soft drinks, diet supplements promoted as if they were First Amendment rights. When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certainly not health. No wonder most of us are thoroughly confused about what to eat to stay healthy.
An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and how cleverly it links its interests to those of nutrition experts, this path-breaking book helps us understand more clearly than ever before what we eat and why.
The most culturally distinct region of the Seven Kingdoms, Dorne is the sun-soaked desert land characterized by its unique customs and brash resistance to the Iron Throne. The Dornish people are known for their bold passions—perhaps best exemplified by the Red Viper himself, Oberyn Martell—and this fiery temperament has yielded a perfect pairing: their delicious cuisine. Packed with fresh flavor, zesty seasonings, and plenty of heat, this eclectic sampling of Southern delights can be enjoyed all year round, with savory fare to warm your bones in Winterfell and frozen desserts to help you keep cool in Sunspear. Inside, you’ll find:
• Succulent starters: Lemon-Egg Soup; Spicy Shrimp; Roasted Chickpeas.
• Mediterranean-style mains: Lamb with Honey, Lemon, and Fiery Peppers; Eggs and Spicy Sausage; Green Peppers Stuffed with Cheese; Spicy Flatbread.
• Tasty treats: Blood-Orange Granita; Candied Kumquats; Figs Stuffed with Nuts.
With all the imagination, authenticity, and tongue-in-cheek humor that won A Feast of Ice and Fire a cult following, From the Sands of Dorne is an oasis for foodies everywhere.
Basic nutritional information about a plant-based diet The real deal on raising kids on a plant-based diet (myths and misperceptions, debunked) Vegan family essentials (including a list of what to always keep in the pantry) Tips and strategies for easy meal planning and healthy eating out And, of course, the food: you'll find recipes for Mayim's favorite breakfasts, snacks, lunches, dinners, and desserts, including kid-approved meals like build-your-own tacos and mac n cheez, Mediterranean and Asian-inspired salads that parents will love, comfort-food classics like kugel and matzoh ball soup, and many more.
Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
O’Brien turns to accredited research conducted in Europe that confirms the toxicity of America’s food supply, and traces the relationship between Big Food and Big Money that has ensured that the United States is one of the only developed countries in the world to allow hidden toxins in our food—toxins that can be blamed for the alarming recent increases in allergies, ADHD, cancer, and asthma among our children. Featuring recipes and an action plan for weaning your family off dangerous chemicals one step at a time The Unhealthy Truth is a must-read for every parent—and for every concerned citizen—in America today.
Whiskey is in the midst of a huge renaissance. Ten years ago, the United States housed sixty-nine craft distillers; today, there are more than four hundred. Exports of Scotch whisky grew 12 percent just last year. Sales are skyrocketing, and specialty bars are popping up around the country, from New York City to Chicago to Houston.
Yet whiskey drinkers—especially novices—are more confused than ever. Over the past decade, whiskey expert Heather Greene has been bombarded with thousands of questions, including: Can I have ice in my whiskey? Why is it sometimes spelled "whisky"? What makes bourbon different? As New York City’s first female whiskey sommelier, Greene introduces audiences to the spirit’s charms and challenges the boys' club sensibilities that have made whiskey seem inaccessible, with surprising new research that shows the crucial importance of "nosing" whiskey. Through lively tastings, speaking engagements, and classes such as the popular "Whiskey as an Aphrodisiac," Greene has been demystifying whiskey the way Andrea Immer did wine a decade ago.
In this lively and authoritative guide, Greene uses bright visuals, an easy-to-read format, and the familiar vocabulary of wine to teach readers about whiskey and encourage them to make their own evaluations. Peppered with wry anecdotes drawn from her unusual life—and including recipes for delicious cocktails by some of today’s most celebrated mixologists—Whiskey Distilled will be enthusiastically greeted by the whiskey curious as well as by journeymen whiskey drinkers thirsty to learn more about their beloved tipple.
Now, in Bob Spitz’s definitive, wonderfully affectionate biography, the Julia we know and love comes vividly — and surprisingly — to life. In Dearie, Spitz employs the same skill he brought to his best-selling, critically acclaimed book The Beatles, providing a clear-eyed portrait of one of the most fascinating and influential Americans of our time — a woman known to all, yet known by only a few.
At its heart, Dearie is a story about a woman’s search for her own unique expression. Julia Child was a directionless, gawky young woman who ran off halfway around the world to join a spy agency during World War II. She eventually settled in Paris, where she learned to cook and collaborated on the writing of what would become Mastering the Art of French Cooking, a book that changed the food culture of America. She was already fifty when The French Chef went on the air — at a time in our history when women weren’t making those leaps. Julia became the first educational TV star, virtually launching PBS as we know it today; her marriage to Paul Child formed a decades-long love story that was romantic, touching, and quite extraordinary.
A fearless, ambitious, supremely confident woman, Julia took on all the pretensions that embellished tony French cuisine and fricasseed them to a fare-thee-well, paving the way for everything that has happened since in American cooking, from TV dinners and Big Macs to sea urchin foam and the Food Channel. Julia Child’s story, however, is more than the tale of a talented woman and her sumptuous craft. It is also a saga of America’s coming of age and growing sophistication, from the Depression Era to the turbulent sixties and the excesses of the eighties to the greening of the American kitchen. Julia had an effect on and was equally affected by the baby boom, the sexual revolution, and the start of the women’s liberation movement.
On the centenary of her birth, Julia finally gets the biography she richly deserves. An in-depth, intimate narrative, full of fresh information and insights, Dearie is an entertaining, all-out adventure story of one of our most fascinating and beloved figures.
From the Hardcover edition.
For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city’s congested waterways.
Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the island hunting ground of the Lenape Indians to the death of the oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers.
Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend.
With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.
From the Hardcover edition.
In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Salt is a supremely entertaining, multi-layered masterpiece.
From the Trade Paperback edition.
Unraveling the many myths and misconceptions surrounding America’s most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced America’s political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself.
Taking readers behind the curtain of an enchanting—and sometimes exasperating—industry, the work of writer Reid Mitenbuler crackles with attitude and commentary about taste, choice, and history. Few products better embody the United States, or American business, than bourbon.
A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both bourbon and the people who make it.
From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions,
DANIEL is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien sûr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse.. With more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, DANIEL is a must-have for sophisticated foodies everywhere.
This book was written with the intent of providing anyone who has ever wanted to start their own small scale farm the necessary resources and information needed to start raising small animals and cattle. You will learn everything you need to know to raise a wide variety of small animals. You will learn how to care for chickens, from choosing the right breed to raising them for egg production. You will learn how to handle geese and ducks, choosing the correct breeds, feeding, housing, breeding, and selecting the right ones for egg production. You will also learn about egg incubation, maintaining poultry health, and how raise them for meat. Other animals you will learn how to care for include rabbits, goats, sheep, dairy cows, and beef cattle.
Small farmers and animal experts have been interviewed in detail and their responses added to this book to provide additional insight into every aspect of raising farm animals. This includes details about how to purchase, house, feed, breed, record, and butcher animals of all types as well as how to gather milk, use goats and cows for maintaining your fields, and even keeping records of births and selling babies. Everything you might need to know about raising small animals for your farm is included in this guide to provide you the first steps to raising domesticated poultry and livestock.
Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company presidentâe(tm)s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a “superfood” again?
In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.
Dine like Draper and Drink like Sterling with More Than 70 Recipes from the Kitchens, Bars, and Restaurants Seen on Mad Men
Ever wish you could mix an Old Fashioned just the way Don Draper likes it? Or prepare Oysters Rockefeller and a martini the way they did fifty years ago at one of Roger Sterling’s favorite haunts, The Grand Central Oyster Bar? Ever wonder how Joan Harris manages to prepare a perfect crown roast in her tiny apartment kitchen? Or about the connection between Jackie Kennedy’s 1962 White House tour and Betty Draper’s Valentine’s Day room service order?
The Unofficial Mad Men Cookbook serves up more than 70 recipes to satisfy a Mad Men appetite! From the tables of Manhattan’s most legendary restaurants and bars to the Drapers’ Around the World dinner, this book is your entrée to the culinary world of Man Men-era New York.
Packed with period detail, The Unofficial Mad Men Cookbook provides invaluable historical and cultural context for the food and drink featured in the show, tips on throwing a successful ’60s cocktail party, and even a guide to favored Mad Men hangouts. Every recipe inside is authentic to the time.
Whether you’re planning a Mad Men-themed dinner party, need to mix up some Mad Men cocktails, or just can’t get enough of the show itself, this is your essential resource, a guide to all foods and drinks Mad Men. So hang up your coat, pour yourself a cocktail, and get ready to dine like Draper and drink like Sterling with The Unofficial Mad Men Cookbook.
Includes a color photo insert of 16 dishes, plus additional black and white photos and other images of bars, restaurants, and food advertisements from the 1960s.
* Playboy Whiskey Sour
* Sardi’s Steak Tartar
* Connie’s Waldorf Salad
* Sal’s Spaghetti and Meatballs
* Pat Nixon’s Date Nut Bread
* Lindy’s Cherry Cheesecake
Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious--or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.
Presented as a meal, each chapter of Much Depends on Dinner represents a different course or garnish, which Margaret Visser handpicks from the most ordinary American dinner: corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream. Visser tells the story behind each of these foods and in the course of her inquiries reveals some unexpected treats: the history of Corn Flakes; the secret behind the more dissatisfactory California olives (they’re picked green, chemically blackened, and sterilized); and the fact that, in Africa, citrus fruits are eaten whole, rind and all.
For food lovers of all kinds, this intelligent and unexpectedly funny book is a treasure of information that sheds light on one of our favorite pastimes: eating.
The Story of Tea begins with a journey along the tea trail, from the lush forests of China, where tea cultivation first flourished, to the Buddhist temples of Japan, to the vast tea gardens of India, and beyond. Offering an insider's view of all aspects of tea trade, the Heisses examine Camellia sinensis, the tea bush, and show how subtle differences in territory and production contribute to the diversity of color, flavor, and quality in brewed tea. They profile more than thirty essential tea varietals, provide an in depth guide to tasting and brewing, and survey the customs and crafts associated with tea. Sharing the latest research, they discuss tea's health benefits and developments in organic production and fair trade practices. Finally, they present ten sweet and savory recipes, including Savory Chinese Marbled Eggs and Green Tea Pot de Crâme, and resources for purchasing fine tea.
Vividly illustrated throughout, The Story of Tea is an engrossing tribute to the illustrious, invigorating, and elusive leaf that has sustained and inspired people for more than two thousand years.
Food has been a kind of technology, a tool that has changed the course of human progress. It helped to found, structure, and connect together civilizations worldwide, and to build empires and bring about a surge in economic development through industrialization. Food has been employed as a military and ideological weapon. And today, in the culmination of a process that has been going on for thousands of years, the foods we choose in the supermarket connect us to global debates about trade, development and the adoption of new technologies.
Drawing from many fields including genetics, archaeology, anthropology, ethno-botany and economics, the story of these food-driven transformations is a fully satisfying account of the whole of human history.
Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the reader on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history.
If a piece of individually wrapped cheese can retain its shape, color, and texture for years, what does it say about the food we eat and feed to our children?
Former New York Times business reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening—and sometimes disturbing—account of what we’re really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally inferior food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis.
Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented—and lightly regulated—world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called healthy foods.
What happens when you eat an apple? The answer is vastly more complex than you imagine.
Every apple contains thousands of antioxidants whose names, beyond a few like vitamin C, are unfamiliar to us, and each of these powerful chemicals has the potential to play an important role in supporting our health. They impact thousands upon thousands of metabolic reactions inside the human body. But calculating the specific influence of each of these chemicals isn’t nearly sufficient to explain the effect of the apple as a whole. Because almost every chemical can affect every other chemical, there is an almost infinite number of possible biological consequences.
And that’s just from an apple.
Nutritional science, long stuck in a reductionist mindset, is at the cusp of a revolution. The traditional “gold standard” of nutrition research has been to study one chemical at a time in an attempt to determine its particular impact on the human body. These sorts of studies are helpful to food companies trying to prove there is a chemical in milk or pre-packaged dinners that is “good” for us, but they provide little insight into the complexity of what actually happens in our bodies or how those chemicals contribute to our health.
In The China Study, T. Colin Campbell (alongside his son, Thomas M. Campbell) revolutionized the way we think about our food with the evidence that a whole food, plant-based diet is the healthiest way to eat. Now, in Whole, he explains the science behind that evidence, the ways our current scientific paradigm ignores the fascinating complexity of the human body, and why, if we have such overwhelming evidence that everything we think we know about nutrition is wrong, our eating habits haven’t changed.
Whole is an eye-opening, paradigm-changing journey through cutting-edge thinking on nutrition, a scientific tour de force with powerful implications for our health and for our world.
This book will guide you through the process of knowing exactly how to switch your methods to effectively raise your cattle on grass feed. You will learn the essential basics of raising your cattle with natural feed and care sources, including how the farming shift in this millennium has changed how things are done.
You will learn the various differences between raising cattle for milk and meat production and what you can expect from your cattle. You will learn how to improve your overall farm efficiency while ensuring natural feeding, and how to start analyzing your soil to better improve your livestock and their lifestyle. You will learn the basics of breeding, heredity, the environment you should raise your livestock, and what feed requirements your animals all require. Dozens of interviews have been conducted with top small farmers and cattle experts and their insight have been included here to help you learn how to properly house your cattle and rear their young. You will learn the basics of cattle health care and what you can expect from your livestock. Finally, you will learn some of the most common misconceptions about raising cattle and how you can overcome them. This book, for anyone seeking to raise cattle on grass, is ideal for getting a small farm started or renovating an existing farm.
Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Maureen O'Hara is the first book-length biography of the screen legend hailed as the "Queen of Technicolor." Following the star from her childhood in Dublin to the height of fame in Hollywood, film critic Aubrey Malone draws on new information from the Irish Film Institute, production notes from films, and details from historical film journals, newspapers, and fan magazines. Malone also examines the actress's friendship with frequent costar John Wayne and her relationship with director John Ford, and he addresses the hotly debated question of whether the screen siren was a feminist or antifeminist figure.
Though she was an icon of cinema's golden age, O'Hara's penchant for privacy and habit of making public statements that contradicted her personal choices have made her an enigma. This breakthrough biography offers the first look at the woman behind the larger-than-life persona, sorting through the myths to present a balanced assessment of one of the greatest stars of the silver screen.
On the production line in American packing-houses, there is one cardinal rule: the chain never slows. Under pressure to increase supply, the supervisors of meat-processing plants have routinely accelerated the pace of conveyors, leading to inhumane conditions, increased accidents, and food of questionable, often dangerous quality. In The Chain, acclaimed journalist Ted Genoways uses the story of Hormel Foods and its most famous product, Spam—a recession-era staple—to probe the state of the meatpacking industry, including the expansion of agribusiness and the effects of immigrant labor on Middle America.
Interviewing scores of line workers, union leaders, hog farmers, and local politicians and activists, Genoways reveals an industry pushed to its breaking point. Along the way, he exposes alarming new trends: sick or permanently disabled workers, abused animals, water and soil pollution, and mounting conflict between small towns and immigrant labor.
The narrative moves across the heartland—from Minnesota, to witness the cut-and-kill operation; to Iowa, to observe breeding and farrowing in massive hog barns; to Nebraska, to see the tense town hall meetings and broken windows in reaction to the arrival of Hispanic workers; and back to Minnesota, where political refugees from Burma give the workforce the power it needs to fight back.
A searching exposé in the tradition of Upton Sinclair, Rachel Carson, and Eric Schlosser, The Chain is a mesmerizing story and an urgent warning about the hidden costs of the food we eat.
For millennia, fresh olive oil has been one of life’s necessities—not just as food but also as medicine, a beauty aid, and a vital element of religious rituals. But this symbol of purity has become deeply corrupt. A superbly crafted combination of cultural history and food manifesto, Extra Virginity takes us on a journey through the world of olive oil, opening our eyes to olive oil’s rich past as well as to the fierce contemporary struggle between oil fraudsters of the globalized food industry and artisan producers whose oil truly deserves the name "extra virgin."
The very notion of comfort food could have begun in the farm kitchen, with its rich aromas of bubbling stew and apple pie, its stock of fresh eggs and butter and bacon, its warming custard on a cold winters night or cool spoonful of home-churned ice cream on a steaming Fourth of July. Culled from the pages of The Farmers Wife, the beloved magazine published and pored over throughout Americas heartland for forty-six years, the recipes in this cookbook allow today's cook to recreate all the comforting tastes of the farm kitchen--and to create new memories of food that means home.
With straightforward directions and wholesome ingredients to suit the busiest farm wife--or twenty-first-century cook--these hearty soups, casseroles, roasts, pot pies, desserts, and refreshing beverages conjure all the sweet and savory comforts of country cooking at its best.
Here’s a sampling of the recipes you’ll find inside:
• Mammy’s Corn Bread
• Clam Chowder
• Deviled Eggs
• Macaroni and Cheese
• French Stew
• Chili Con Carne
• Boston Baked Beans
• Pot Pie
• Escalloped Tuna and Peas
• Southern Fried Chicken
• Fried Green Tomatoes
• Rhubarb Brown Betty
• Flapper’s Pudding
• Ginger Ale
* Includes steps you can take to add omega-3s to your diet
* Shows why eating fish is not the only way, or even the best way, to increase omega-3s.
* Provides a new way to understand the complex advice about the role and importance of fats in the body
* Explains how and why the food industry has created a deadly imbalance of fats in our foods
* Shows how omega-3s can be reintroduced to our diet through food enrichment and changes in the feeding of livestock
Blending history, reporting, and a deep understanding of American faming and food production, Foodopoly is the shocking and revealing account of the business behind the meat, vegetables, grains, and milk that most Americans eat every day, including some of our favorite and most respected organic and health–conscious brands. Hauter also pulls the curtain back from the little–understood but vital realm of agricultural policy, showing how it has been hijacked by lobbyists, driving out independent farmers and food processors in favor of the likes of Cargill, Tyson, Kraft, and ConAgra. Foodopoly demonstrates how the impacts ripple far and wide, from economic stagnation in rural communities at home to famines overseas. In the end, Hauter argues that solving this crisis will require a complete structural shift—a change that is about politics, not just personal choice.
Written with deep insight from one of America's most respected food activists, Foodopoly is today's essential guide for anyone who wants to reform our food system, from seed to table.