With a new foreword by the award-winning food writer, Bee Wilson.

A memoir of travel, love, and loss, but above all hunger.

In 1929 M.F.K. Fisher left America for France, where she tasted real French cooking for the first time. It inspired a prolific career as a food and travel writer. In The Gastronomical Me Fisher traces the development of her appetite, from her childhood in America to her arrival in Europe, where she embarked on a whole new way of eating, drinking, and living. She recounts unforgettable meals shared with an assortment of eccentric characters, set against a backdrop of mounting pre-war tensions.

Here are meals as seductions, educations, diplomacies, and communions, in settings as diverse as a bedsit above a patisserie, a Swiss farm, and cruise liners across oceans. In prose convivial and confiding, Fisher illustrates the art of ordering well, the pleasures of dining alone, and how to eat so you always find nourishment, in both head and heart.

Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has continued with the rise of the celebrity chef. Restaurateurs are hugely important but rarely written about and significantly under-appreciated. The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century. The role has changed a lot since then, and continues to evolve in fascinating ways."

As a boy, Ken Hom lived hand-to-mouth in the slums of Chicago's Chinatown. Today, he is one of the most celebrated TV chefs of all time, the man who showed the British how to cook Asian food and introduced the nation to the wok.This is the story of that remarkable journey.Aged just eight months when his father died, Ken was raised by his mother in an atmosphere of punishing poverty. But no matter how little they had, they ate well. Life would change when, at the age of eleven, Ken landed a job in his uncle's Chinese restaurant. From these humble beginnings, he travelled the globe and went on to become one of the world's greatest authorities on Asian food. His wildly popular books have inspired millions of home cooks, and he paved the way for a generation of celebrity chefs.High-spirited and frequently funny, My Stir-Fried Life is the epicurean's epic - a gastronomic narrative that lifts the spirits, tantalises the taste buds and feeds the soul of anyone and everyone who loves cooking, from the keen novice to the accomplished connoisseur.

It is well to remember that the stomach governs the world. Winston Churchill Mrs. Landemare s food is distinguished. She is an inspired intuitive cook. Clementine Churchill "Churchill s Cookbook" provides fascinating insight into what the legendary prime minister ate during World War II, containing over three hundred delicious recipes created by his personal cook, Georgina Landemare. The celebrity cook of her day, Landemare specialized in creating sumptuous feasts for England s nobility. At the outbreak of the Second World War, however, she devoted her full-time services to the Churchill family, declaring This will be my war work! She worked for the prime minster throughout the war; she was up at dawn preparing his breakfast and remained steadfastly in the kitchen until after his last whiskey at night. On VE Night, Churchill told her that he could not have managed through the war without her. With an introduction by Phil Reed, director of the Churchill War Rooms, "Churchill s Cookbook" marks the fiftieth anniversary of Churchill s death and the seventieth anniversary of VE Day. Covering mouth-watering cakes, biscuits, and puddings; healthy salads; and warming soups; this timely publication revives some forgotten British classics and reveals the food that sustained Churchill during his finest hours."

San Francisco is a relatively young city with a well-deserved reputation as a food destination, situated near lush farmland and a busy port. San Francisco's famous restaurant scene has been the subject of books, but the full complexity of the city's culinary history is revealed here for the first time. This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay.

From skincare to cocktails, and energy boosts to allergies, honey is a magic potion in an everyday bottle.

Honey has been prized by humans for thousands of years for its sweetness, nutrition, and medicinal properties. Honey collection is one of the oldest known human activities – with home beekeeping never more popular than today. Contemporary hives can be found on top of Paris’ Notre Dame, the Whitney Museum in NYC, the urban farms of Detroit, and – chances are – your neighbor’s backyard.

Honey’s benefits have been known by homeopaths for centuries, but honey has seen its star rise in the last decade, as its cure-all benefits have been rallied by health food stores and cosmetics trade. Honey is one of the world’s only natural sweeteners. It also contains nutrients, enzymes, minerals, antioxidants, and amino acids – a true super food. From allergies to baking, hangover cures to haircare, honey’s applications are endless – discover how to use it to its full potential!

Charming, engaging, and comprehensive, The Honey Book is the ultimate guide to this liquid perfection and the myriad applications it has to offer.

Inspired by the hit Tomb Raider videogame franchise, this book features over 40 recipes from the many locations Lara Croft visits and explores across the globe, with food and drinks inspired by key characters and locations. Also included is expert information on the cultural history of the many beautiful cities and countries to which she travels. A global exploration, this unique cookbook and travel guide takes fans on an exclusive journey across the planet chasing the thrills and adventures of Lara Croft. Featuring beautiful full color photography as well as stunning art from the games, this is the ultimate gift for fans, travelers, and food aficionados alike.

This book is a broad-ranging and provocative study of the human passion for meat. It will intrigue anyone who has ever wondered why meat is important to us; why we eat some animals but not others; why vegetarianism is increasing; why we aren't cannibals; and how meat is associated with environmental destruction.

The culmination of over three decades of investigation into traumatic processes, Repetition and Trauma is the late Max Stern's pioneering reconceptualization of trauma in the light of recent insights into the physiology and psychology of stress and the "teleonomic" character of human evolution in developing defenses against shock. As such, it is a highly original attempt to reformulate certain basic tenets of psychoanalysis with the findings of modern biology in general and neurobiology in particular. At the core of Stern's effort is the integration of laboratory research into sleep and dreaming so as to clarify the meaning of pavor nocturnus. In concluding that these night terrors represent "a defense against stress caused by threatening nightmares," he exploits, though he interpretively departs from, the laboratory research on dreams conducted by Charles Fisher and others in the 1960s. From his understanding of pavor nocturnus as a compulsion to repeat in the service of overcoming a developmental failure to attribute meaning to states of tension, Stern enlarges his inquiry to the phenomena of repetitive dreams in general. In a brilliant reconstruction of Freud's Beyond the Pleasure Principle, he suggests that Freud was correct in attributing the repetitive phenomena of traumatic dreams to forces operating beyond the pleasure principle, but holds that these phenomena can be best illumined in terms of Freud's conception of mastery and Stern's own notion of "reparative mastery."

Sarah Savoy is a Louisiana singer and chef with mighty fine credentials. Daughter of legendary musicians Marc and Ann Savoy, she grew up in the heart of Cajun country and learned her culture around the kitchen table. In The Savoy Kitchen she brings together recipes from three generations: from her own fresh take on Gumbo and many other Cajun classics to her father's Courtboillon cooked over an open fire. Part cookbook, part memoir, it's the real deal.

Food is not just a physical necessity but also a composite commodity. It is part of a communication system, a nonverbal medium for expression, and a marker of special events. Bringing together contributions from fourteen historians, anthropologists, sociologists, and literary critics, Volume XXVIII of Studies in Contemporary Jewry presents various viewpoints on the subtle and intricate relations between Jews and their foodways. The ancient Jewish community ritualized and codified the sphere of food; by regulating specific and detailed culinary laws, Judaism extended and accentuated food's cultural meanings. Modern Jewry is no longer defined exclusively in religious terms, yet a decrease in the role of religion, including kashrut observance, does not necessarily entail any diminishment of the role of food. On the contrary, as shown by the essays in this volume, choices of food take on special importance when Jewish individuals and communities face the challenges of modernity. Following an introduction by Sidney Mintz and concluding with an overview by Richard Wilk, the symposium essays lead the reader from the 20th century to the 21st, across Europe, the Middle East, Africa, and North America. Through periods of war and peace, voluntary immigrations and forced deportations, want and abundance, contemporary Jews use food both for demarcating new borders in rapidly changing circumstances and for remembering a diverse heritage. Despite a tendency in traditional Jewish studies to focus on "high" culture and to marginalize "low" culture, Jews and Their Foodways demonstrates how an examination of people's eating habits helps to explain human life and its diversity through no less than the study of great events, the deeds of famous people, and the writings of distinguished rabbis.

In Outdoor Cooking, Gill Meller explains every aspect of cooking out in the open. He will take you back to basics with a guide to building the perfect fire, and reinvigorate your summer barbecue by cooking bread on it, grilling Indian-style kebabs, smoking fish or roasting succulent joints of meat. You can also find out how to make the most of a pizza oven or Kamado-style clay barbecue (popularised by the Big Green Egg) and, if you're feeling adventurous, there are comprehensive instructions for spit roasting larger pieces of meat or making a smouldering earth oven.

With an introduction by Hugh Fearnley-Whittingstall and plenty of mouth-watering photographs, this book will rekindle your passion for the great outdoors and spark new ideas for creative cooking in the wild.

What do people with a particularly long life-span eat? How can you lose weight efficiently? Are illnesses in old age avoidable? Can you 'eat yourself young'? Discover the answers to these questions and more in this practical, science-based guide to eating well and living longer, which has sold over a million copies worldwide. When science journalist Bas Kast collapsed with chest pains, he feared he had ruined his health forever with a diet of junk food. So he set off on a journey to uncover the essentials of diet and longevity. Here, filtered from thousands of sometimes conflicting research findings, Kast presents the key scientific insights that reveal the most beneficial diet possible. From analysing how much sugar you should consume to looking at the impact of supplements, fasting, and even whether you should drink tea or coffee, Kast breaks down diet myths to present the key facts you need to know in clear, accessible language.

By training fruit trees and shrubs to grow in controlled shapes, you accomplish two goals: improved appearance and increased productivity. Depending on location and demand, espalier fruit trees can offer privacy, weather protection, and decoration, not to mention an abundant and delicious harvest. All types of trellises, including wall-covering cordons and free-standing pergolas, are featured here, as well as a comprehensive list of fruit plants and their unique characteristics. Authors Karl Pieber and Peter Modl provide ambitious gardeners with not only construction tips and a list of tools and materials required, but invaluable information on the planting of different fruit species, their upbringing, and shaping. Learn how to combat the most common fruit tree diseases and pests, and develop a knowledge of habitat requirements and care to ensure these espalier structures bring the desired results.

Cheese puffs. Coffee. Sunscreen. Vapes. Hand sanitiser. George Zaidan reveals the weird science behind everyday items that may or may not kill you, depending on whom you ask. If you want easy answers, this book is not for you. But if you're curious which health studies to trust, what dense scientific jargon really means, and how to make better choices when it comes to food and health - dive right in! Zaidan makes chemistry more fun than potions class as he reveals exactly what science can (and can't) tell us about the packaged ingredients we buy in the supermarket. He demystifies the ingredients of life and death - and explains how we know whether something is good or bad for you - in exquisite, hilarious detail at breakneck speed. PRAISE FOR INGREDIENTS 'If you ever thought that chemistry might be really interesting (it is), but your eyes glazed over in high school chem class, this is the book for you. George Zaidan will keep you laughing out loud as he shares the wonders of our most useful, practical science, with brilliant analogies that even an 11-year old can understand.' Daniel J. Levitin, author of Successful Aging and This is Your Brain on Music 'If you crossed Bill Nye with Stephen Colbert, you'd get George Zaidan. Ingredients is a masterful piece of science writing.' Daniel H. Pink, author of When and Drive 'Ingredients lifts the film from our eyes with humour and reassurance.' Hank Green, author of An Absolutely Remarkable Thing 'At last, a book on nutrition that tries to make you understand how little we know instead of offering blanket prognostications. If instead of a simple solution, you want a guide to how to think about health, this is it.' Zach and Kelly Weinersmith, New York Times best-selling authors of Soonish 'Ingredients, is everything that should lead you to expect: funny, edgy, fascinating, dismaying, reassuring, and overall just incredibly smart.' Deborah Blum, Pulitzer prize-winning author of The Poison Squad 'You should buy Ingredients because it teaches you how to think better - like a smart, informed, and wickedly funny scientist.' Sam Kean, author of The Disappearing Spoon 'Omfg this book is FABULOUS! It's hilarious, insightful, sassy, and reassuring. A delightful roller-coaster of science communication.' Kallie Moore, Co-host of PBS Eons

Tapas with Liam Tomlin is about the style of food that Liam likes to cook and the way he likes to eat, with lots of different tastes, textures and cooking styles.

After so many years in professional kitchens, Liam wanted a departure from the formal structure of restaurants with reservations, stuffy service and fixed menus that are repeated day after day. At Chefs Warehouse, he has moved away from food with too many layers, and components added simply for the sake of adding them. His way of cooking is focused on technique and on extracting as much flavour as possible to create tasty and well balanced dishes. The tapas recipes are not intimidating, only delicious. As Andy Fenner,owner of Frankie Fenner Meat Merchants says: ‘Liam has the crew do it every day. This book will show you how to do it at home.’

This second edition of Tapas with Liam Tomlin is now available to everyone as the first, self-published edition was only available at Liam’s restaurants.

Contents: This book isn’t divided into formal chapters; instead it takes the cook on a tempting and sensory-delighting meander through tapas for every occasion. There is also an extensive and educating glossary of culinary terms.

Sin, cider and apple crumble. the 10,000-year story of the world's most tempting fruit.

The Apple: A Delicious History takes the reader on an extraordinary journey, from the apple's prehistoric beginnings in the Tian Shan mountains of Kazakhstan to the explosion of commercial apple-growing in twenty-first-century China. Zigzagging across the centuries and straddling the globe, Sally Coulthard explores how the apple travelled along the Silk Road from Central Asia to Europe, appearing as an erotically charged symbol in Greek myth and poetry and even featuring in the shopping list of a senior Roman officer stationed on Hadrian's Wall. She samples the cider that flowed from the emperor. Charlemagne's orchards in the early Middle Ages, and relishes the crispness of the yellow sweeting, the first new apple variety to be cultivated in seventeenth-century America. And she discovers why, despite the existence of more than 7500 varieties of apple - from the ubiquitous Granny Smith to the purple-skinned Black Diamond of Tibet - only a handful of cultivars are available in modern supermarkets.

Amplified by mouth-wateringly appley recipes and the stories behind them, The Apple: A Delicious History embraces not only culinary, horticultural, social and commercial history but also age-old traditions in mythology, folklore and religion. It is the perfect gift book for gardeners and nature lovers - and for anyone who enjoys a drop of cider or a slice of apple pie.

This book explores the aesthetic pleasures of eating and writing in the lives of M. F. K. Fisher (1908-1992), Alice B. Toklas (1877-1967), and Elizabeth David (1913-1992). Growing up during a time when women's food writing was largely limited to the domestic cookbook, which helped to codify the guidelines of middle class domesticity, Fisher, Toklas, and David claimed the pleasures of gastronomy previously reserved for men. Articulating a language through which female desire is artfully and publicly sated, Fisher, Toklas, and David expanded women's food writing beyond the domestic realm by pioneering forms of self-expression that celebrate female appetite for pleasure and for culinary adventure. In so doing, they illuminate the power of genre-bending food writing to transgress and reconfigure conventional gender ideologies. For these women, food encouraged a sensory engagement with their environment and a physical receptivity toward pleasure that engendered their creative aesthetic.

In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many cases eating out while on holiday includes the 'consumption' of a local heritage, comparable to what is experienced when visiting historical sites and museums. Despite this increasing attention, however, systematic research on the subject has been nearly absent. Tourism and Gastronomy addresses this by drawing together a group of international experts in order to develop a better understanding of the role, development and future of gastronomy and culinary heritage in tourism. Students and researchers in the areas of tourism, heritage, hospitality, hotel management and catering will find this book an extremely valuable source of information.

The Prehistory of Food sets subsistence in its social context by focusing on food as a cultural artefact. It brings together contributors with a scientific and biological expertise as well as those interested in the patterns of consumption and social change, and includes a wide range of case studies.

Aesthetic Pleasure in Twentieth-Century Women's Food Writing explores the aesthetic pleasures of eating and writing in the lives of M. F. K. Fisher (1908-1992), Alice B. Toklas (1877-1967), and Elizabeth David (1913-1992). Growing up during a time when women's food writing was largely limited to the domestic cookbook, which helped to codify the guidelines of middle class domesticity, Fisher, Toklas, and David claimed the pleasures of gastronomy previously reserved for men. Articulating a language through which female desire is artfully and publicly sated, Fisher, Toklas, and David expanded women's food writing beyond the domestic realm by pioneering forms of self-expression that celebrate female appetite for pleasure and for culinary adventure. In so doing, they illuminate the power of genre-bending food writing to transgress and reconfigure conventional gender ideologies. For these women, food encouraged a sensory engagement with their environment and a physical receptivity toward pleasure that engendered their creative aesthetic.