"In this savory feast of ideas, Andrew Beahrs employs his curiosity and wit to reconstitute Twain's original literary ingredients into an American meal that is both delicious and elucidating." - Nick Offerman One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois prairie hens, with Mark Twain as his guide.In 1879, Mark Twain paused during a European tour to compose a fantasy menu of the American dishes he missed the most. A true love letter to American food, the menu included some eighty specialties, from Mississippi black bass to Philadelphia terrapin. Andrew Beahrs chooses eight of these regionally distinctive foods, retracing Twain's footsteps as he sets out to discover whether they can still be found on American tables. Weaving together passages from Twain's famous works and Beahrs's own adventures, this travelogue-cum-culinary-history takes us back to a bygone era when wild foods were at the heart of American cooking.

How we eat, farm and shop for food is not only a matter of taste. Our choices regarding what we eat involve every essential aspect of our human nature: the animal, the sensuous, the social, the cultural, the creative, the emotional and the intellectual. Thinking seriously about food requires us to consider our relationship to nature, to our fellow animals, to each other and to ourselves. So can thinking about food teach us about being virtuous, and can what we eat help us to decide how to live? From the author of The Ego Trick and The Pig that Wants to be Eaten comes a thought-provoking exploration of our values and vices. What can fasting teach us about autonomy? Should we, like Kant, 'dare to know' cheese? Should we take media advice on salt with a pinch of salt? And can food be more virtuous, more inherently good, than art?

From childhood to singledom, raising a family, divorce and marriage to Michael Ruhlman, Ann Hood has long appreciated the power of a good meal. Growing up, she tasted love in her grandmother's tomato sauce and dreamed of her mother's Fancy Lady Sandwiches. Hood cooked roast pork to warm her first apartment, found hope in her daughter's omelette and fell in love-with her husband and his chicken stock. Hood tracks her lifelong journey in the kitchen with twenty-seven essays, each accompanied by a recipe (or a few). In "Carbonara Quest", searching for the perfect spaghetti helped her cope with lonely nights as a flight attendant. In the award-winning "The Golden Silver Palate", she recounts the history of her fail-safe dinner party recipe for Chicken Marbella and how it failed her. Hood's simple, comforting recipes include meatballs, Beef Stew, Fried Chicken, grilled cheese and a peach pie.

Crisp apples, tart lemons, lush figs, tender peaches--imagine the bounty of a late-summer farmer's market, right in your backyard Learning how to plant and care for fruit trees is a desirable, accessible activity for a wide range of people. It's a natural extension of many gardeners' repertoires, and the investment yields generations of results. Growing your own fruit ensures a fresh, delicious, abundant harvest for your family and friends for years to come. Fruit trees diversify a region's agricultural landscape and ecosystems, attracting pollinating bees, songbirds, and other desirable visitors. And cultivating orchards on your own decreases your reliance on grocery store distribution channels and boosts sustainability.

Inside The Home Orchard Handbook, you'll find:

--Strategies for choosing your orchard's site, taking into consideration soil quality, sun exposure, microclimates, drainage, and more

--Information on plant selection, including what types of fruit trees do well in certain areas and how to decipher critical concepts such as "chill hours," "cultivars," "bareroot," and "cross-pollination"

--Guidance on aftercare, including in-depth watering, composting, and preventative care schedules to keep your backyard orchard fruitful for years

--Advice on troubleshooting diseases, conditions, and non-beneficial insects using only humane, organic remedies

--General tips on jamming, dehydrating, storing, and otherwise making the most of your orchard's harvest with delicious recipes from chefs Tal Ronnen and Diana Stobo

Start growing your own fruit trees wherever you are with The Home Orchard Handbook

The history of Johnnie Walker, tracing its roots back to 1820, is also the history of Scotch whisky. But who was John Walker - the man who started the story? And how did his business grow from the shelves of a small grocery shop in Kilmarnock to become the world's No. 1 Scotch? A Long Stride tells the story of how John Walker and a succession of ingenious and progressive business leaders embraced their Scottish roots to walk confidently on an international stage. By doing things their own way, Johnnie Walker overturned the conventions of late Victorian and Edwardian Britain, survived two world wars and the Great Depression, coming back stronger each time, to become the first truly global whisky brand, revolutionising the world of advertising along the way. Ultimately the story is a testament to how an obsession with quality and a relentless drive to always move forward created a Scotch whisky loved in every corner of the world

Filling a gap in contemporary food and globalization scholarship, this timely book presents recent case-study research on the globalization of food systems, and the impacts for communities around the world. It covers debates on new structures and food products, as well as detailed accounts of fresh horticulture, tropical crops and livestock. Drawing together contributions of twenty-six leading international social scientists from eleven countries, this book will interest researchers in geography, development studies, agricultural economics and political science, as well as professionals in the fields of trade and food policy.

A moving and insightful collection of quotes, memories, and images celebrating the life of Anthony Bourdain A NEW YORK TIMES BESTSELLER When Anthony Bourdain died in June 2018, the outpouring of love from his fans around the world was momentous. The tributes spoke to his legacy: That the world is much smaller than we imagine and people are more alike than they are different. As Bourdain once said, "If I'm an advocate of anything, it's to move...Walk in someone else's shoes or at least eat their food." Anthony Bourdain Remembered brings together memories and anecdotes from fans reminiscing about Bourdain's unique achievements and his enduring effect on their lives as well as comments from chefs, journalists, filmmakers, musicians, and writers inspired by Bourdain including Barack Obama, Eric Ripert, Jill Filipovic, Ken Burns, Questlove, and Jose Andres, among many others. These remembrances give us a glimpse of Bourdain's widespread impact through his political and social commitments; his dedication to travel and eating well (and widely); and his love of the written word, along with his deep compassion, open-mindedness, and interest in lives different from his own. Anthony Bourdain Remembered captures Bourdain's inimitable spirit and passion in the words of his devoted fans as well as some of his closest friends and colleagues.

While the popularity of craft cocktails and home bartending have helped people create their own drink-driven memories, the possibilities for coffee have remained rather tame. Much more than a guide to beans or brewing, The New Art of Coffee shares how to create inspiring concoctions and flavor profiles from comforting and rejuvenating to celebratory and adventurous. Nearly fifty recipes paired with beautiful photography will inspire and offer something for every taste and time of day hot, iced, carbonated, post-workout, decaffeinated, alcoholic, and deconstructed. Organized by mood, the recipes range in complexity from a quick quaff to a showstopping slow build, allowing readers to match the drink with the moment. Enjoy a Moonwater with breakfast, a Throw Em A Haymaker after a hard workout, or an Amuse as a happy-hour delight. The Don is the ideal after-dinner companion, and there s nothing quite like powering down with a Windmill Cookie Steamer after a long day.

A hilarious series of culinary adventures from GQ's award-winning food critic, ranging from flunking out of the Paul Bocuse school in Lyon to dining and whining with Sharon Stone.Alan Richman has dined in more unlikely locations and devoured more tasting menus than any other restaurant critic alive. He has reviewed restaurants in almost every Communist country (China, Vietnam, Cuba, East Germany) and has recklessly indulged his enduring passion for eight-course dinners (plus cheese). All of this attests to his herculean constitution, and to his dedication to food writing.In Fork It Over, the eight-time winner of the James Beard Award retraces decades of culinary adventuring. In one episode, he reviews a Chicago restaurant owned and operated by Louis Farrakhan (not known to be a fan of Jewish restaurant critics) and completes the assignment by sneaking into services at the Nation of Islam mosque, where no whites are allowed. In Cuba, he defies government regulations by interviewing starving political dissidents, and then he rewards himself with a lobster lunch at the most expensive restaurant in Havana. He chiffonades his way to a failing grade at the Paul Bocuse school in Lyon, politely endures Sharon Stone's notions of fine dining, and explains why you can't get a good meal in Boston, spurred on by the reckless passion for food that made him "the only soldier he knows who gained weight while in Vietnam" and carried him from his neighborhood burger joint to Le Bernardin.Alan Richman, once described as the "Indiana Jones of food writers," has won more major awards than any other food writer alive, including a National Magazine Award, eight James Beard Awards for restaurant reviewing, and two James Beard M.F.K. Fisher distinguished writing awards. The all new cover will emphasize Richman's globetrotting persona and attract a wide audience

With over 13.5 million residents squeezed in to 845 square miles, Tokyo stands as one of the world's most beguiling cities. On the surface it appears to be nothing but towering buildings and glaring lights. But once you get to know the city, its 23 wards reveal hidden alleyways, along many of which you can find singular drinking establishments. Tokyo Cocktails takes you inside the city's best bars and introduces you to bartenders and mixologists conjuring up drinks that reflect the city's essence, namely how thousands of years of tradition fuse with myriad contemporary influences. Featuring over 100 recipes that honor and reinvent classics and make the best of local ingredients, this book is the ideal cocktail enthusiast's guide to drinking like a local, whether you're making a trip to Tokyo or staying at home and simply wishing you were there.

Meatless Mondays, Wheatless Wednesdays, vegetable gardens and chickens in every empty lot. When the United States entered World War I, Minnesotans responded to appeals for personal sacrifice and changed the way they cooked and ate in order to conserve food for the boys "over there." Baking with corn and rye, eating simple meals based on locally grown food, consuming fewer calories, and wasting nothing in the kitchen became civic acts. High-energy foods and calories unconsumed on the American home front could help the food-starved, war-torn American Allies eat another day and fight another battle.
Food historian Rae Katherine Eighmey engages readers with wide research and recipes drawn from rarely viewed letters, diaries, recipe books, newspaper accounts, government pamphlets, and public service fliers. She brings alive the unknown but unparalleled efforts to win the war made by ordinary "Citizen Soldiers"--farmers and city dwellers, lumberjacks and homemakers--who rolled up their sleeves to apply "can-do" ingenuity coupled with "must-do" drive. Their remarkable efforts transformed everyday life and set the stage for the United States' postwar economic and political ascendance.
Rae Katherine Eighmey is a food historian who has written several historical recipe books and coauthored "Potluck Paradise: Favorite Fare from Church and Community Cookbooks." An avid foodie, she tested all the recipes in this book for modern kitchens.

The extraordinary tale of the wildfire spread of a drink which is embedded in our history and our daily cultural life - and which provides a compelling allegory for corporate greed, mercantile ruthlessness and global expansion. Arguably the most valuable legally traded commodity in the world after oil, coffee's dark five-hundred year history links alchemy and anthropology, poetry and politics, and science and slavery. Revolutions have been hatched in coffee houses, secret socities and commercial alliances formed, and politics and art endlessly debated. With over a hundred million people looking to it for their livelihood, the coffee industry is now the world's largest employer and the financial lifeblood of many third-world countries (or the blood with which they feed the global capitalist vampire, depending on your point of view). But with world prices at a historic low, the future looks uncertain. In this thought-provoking expose, Antony Wild, coffee trader and historian, explores coffee's dismal colonial past and its perilous corporate present, revealing the shocking exploitation at the heart of the industry. To many people, coffee has become largely just another commodity. Black Gold restores our faith in the mystery of this unique beverage.

Edward Ashdown Bunyard (1878-1939) was England's foremost pomologist (student of apples) and a significant gastronome and epicure in the 1920s and 30s. He wrote three books of national significance: "A Handbook of Hardy Fruits" (1920-25) "The Anatomy of Dessert" (1929), and "The Epicure's Companion" (1937, edited with his sister, Lorna). His family were the owners of one of England's most significant fruit nurseries, founded in 1796 in Kent. In his written work, Bunyard was important for his trenchant and enlightening explication of the charm of apples, surely England's most noble garden product, as well as pears and other fruits. There is probably no better contemplation of the last course of dinner than "The Anatomy of Dessert". Bunyard's life ended tragically with his suicide in 1939. This volume of essays, written for the most part by Edward Wilson, English scholar and fellow of Worcester College, Oxford, but with important contributions by Joan Morgan (currently England's foremost authority on the history of apples and the place of dessert in Victorian dining), Alan Bell (biographer of Sydney Smith, formerly Librarian of the London Library) and Simon Hiscock (Senior Research Fellow in Botany at Worcester College, Oxford) topped and tailed by poems from Arnd Kerkhecker and U.A. Fanthorpe. The studies include a biographical essay on Edward Bunyard and chapters about his friendship with Norman Douglas; his literary tastes; his scientific work in plant genetics; his relationship with the epicurian society, The Saintsbury Club; his work seen in the context of inter-war gastronomic writing; and his contribution to the horticultural world, particularly as a pomologist and enthusiast of English roses. It closes with a full bibliography of works by, and about, Bunyard.

Artisanal Mezcal follows a delicate underground baking process that has existed for hundreds of years, but it is only now that it's experiencing a Renaissance in craft cocktail bars and homes around the country. Made from agave, but so much more than tequila, Mezcal's smoky flavor and smooth finish--as well as its artisanal, farm-to-table background--has made it the new "spirit du jour." This book contains 50 cocktail recipes you can make at home with delicious, versatile out-of-this world Mezcal, containing information about how this small-batch liquor is made by Oaxacan families, and will include tasting notes on almost every brand available in the US.

From the #1 US bestselling author, the hilarious US bestselling book of original essays for the adult market focusing on themes of health and food, which explores why Americans are hooked on such bad eating, drinking and other self-indulgent and self-destructive behaviours throughout their lives.

The legendary Bill Cosby, America's most well-known comic, wants food lovers and over indulgers everywhere to know that they are not alone. This is an original collection of hilarious musings and digressions about our obsessions and addictions, from hoagies to stogies, from one of the funniest bestselling authors in the world.

Prized for their taste and nutrition, blueberries are a favorite for eating by the handful and as an ingredient in cooking and baking. Blueberry Love celebrates this sweet-tart summer fruit with 46 recipes for enjoying blueberries, fresh or frozen. From breakfast treats (Blueberry Cinnamon-Spiced Doughnuts and Blueberry-Pecan French Toast Casserole) to salads (Blueberry, Watermelon, Feta, and Mint), from main courses (Sauteed Pork Tenderloin with Blueberry Balsamic Mustard Glaze) to desserts (Blueberry Layer Cake with Lemon Curd and Cream Cheese Frosting), this book is brimming with classic and creative ways to put blueberries to use. It also includes tips for picking, freezing, and making staples like jam and pie.

Cook anything without a recipe--just let the ingredients lead the way! Author Phyllis Good of Fix-It and Forget-It fame and her circle of friends who love to cook are here to help. No Recipe? No Problem! offers tips, tricks, and inspiration for winging it in the kitchen. Each chapter offers practical kitchen and cooking advice, from an overview of essential tools and pantry items to keep on hand to how to combine flavors and find good substitute ingredients, whether it's sheet pan chicken, vegetables, pasta, grain bowls, or pizza for tonight's dinner. Freestyle Cooking charts provide a scaffolding for building a finished dish from what cooks have available; Kitchen Cheat Sheets lend guidance on preparing meats, vegetables, and grains with correct cooking times and temperatures; and stories from Good's Cooking Circle offer personal experiences and techniques for successfully improvising for delicious results, such as how to combine flavors that work well together or how to use acid to draw out the sweetness in unripened fruit. Like being in the kitchen with a trusted friend or family member who delivers valuable information in a friendly, encouraging way, this book will inspire readers to pull ingredients together, dream up a dish, stir in a little imagination, and make something delicious take shape.

He has changed the way Britain eats, has cooked for prime ministers, has thrown Hollywood actresses out of his restaurants, is one of only three chefs in England whose restaurant is rated at three Michelin stars, and is on record for swearing more times in a single hour of prime-time television than anyone in the history of British broadcasting. Better known in the United States as the host of FOX's "Hell's Kitchen," this former professional soccer player is one of the most driven, successful, and angry chefs around, and this first major biography details his story. Nothing is off-limits when Ramsay talks. He discusses the violent, alcoholic, absent father who died just days after the pair had been reconciled as adults; the best friend and protege whose bizarre suicide came hours after the two had shared a final meal; the decade-long battle to save his younger brother from heroin addiction and crime; and the real reason why Ramsay wasn't at the birth of any of his four children--and has never changed a diaper in his life. Sometimes hilarious and frequently heartbreaking, Gordon Ramsay's inspiring tale runs from the low-income housing of Glasgow to the picture-postcard countryside of Stratford-upon-Avon to some of the finest and most expensive restaurants in the world.

'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal 'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - New York Journal of Books 'We build tools to create culinary happiness' - Foodpairing.com 'There is a world of exciting flavour combinations out there and when they work it's incredibly exciting' - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil Maria Jose San Roman - Monastrell - Spain Keiko Nagae - Arome conseil en patisserie - Paris Peter Coucquyt - Chef and co-founder of Foodpairing (TM) Bernard Lahousse - Bio-engineer and co-founder of Foodpairing (TM) Johan Langenbick - Entrepreneur and co-founder of Foodpairing (TM)

"New Good Food Shopper's Pocket Guide" packs the knowledgeable information of the original whole foods bible into a concise, easy-to-carry format. Easy-reference entries help grocery-store shoppers navigate their many options when choosing organic, whole, local, and sustainable and ethically produced foods. Focusing mainly on core food products available at large-scale supermarkets and natural foods stores, this well-organized guide clarifies food labels and cuts through food marketing hype so that readers can make choices that suit their politics, palates, and pocketbooks.