Ever since Darwin and "The Descent of Man," the existence of humans has been attributed to our intelligence and adaptability. But in "Catching Fire," renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. When our ancestors adapted to using fire, humanity began. Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be sued instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labor. Tracing the contemporary implications of our ancestors' diets, "Catching Fire" sheds new light on how we came to be the social, intelligent, and sexual species we are today. A pathbreaking new theory of human evolution, "Catching Fire" will provoke controversy and fascinate anyone interested in our ancient origins--or in our modern eating habits.

Kick open the saloon doors and pull up a seat – the House of Whisky & Bourbon is open. Whether you’re a purist who enjoys whisky neat or someone who loves it in a classic cocktail or a new creation, this book is your ultimate guide.

Professional drinker Andy Clarke takes both experts and novices on a journey through one of the world’s finest spirits. Beginning with the rich history of the drink, Andy goes on to explain the difference between whisky, whiskey and bourbon, and where to find the world’s best brands. Discover the best mixers for each type and master the art of stylish garnishes and syrups, essential for any home bar.

No cocktail book is complete without recipes, and Andy shares his greatest hits, from the timeless Old-fashioned to the bold Espresso Whisktini, the crowd-pleasing Whiskypolitan and the delightful after-dinner Apricotini. The recipes are designed to be simple, ensuring you spend more time enjoying your drinks than making them. So, dust off your preferred poison and let’s start mixing!

Properly labeled and exquisitely made Extra Virgin Olive Oil (EVOO) is one of life's greatest delights. With its great taste and health benefits, high quality olive oil empowers habitual consumers to have a higher-standard of culinary experience. Their newfound tasting expertise will allow them to find, procure, and enjoy many brands worldwide-like fine wine, an array of oils to suit their palate. In Extra Virgin Olive Oil: The Truth In Your Kitchen, David Neuman documents his experiences with highly acclaimed olive oil producers who care about the oil they produce. Readers will be shocked at how egregiously certain producers behave with their oil production. Neuman's writing sheds light on the true intentions behind many olive oil competitions and food-industry award shows, making money off olive oil producers who want to use their award for marketing. And who loses at the end? The consumer, who trusts a hangar on a bottle that says "#1 Olive Oil". Author and food connoisseur David Neuman has written Extra Virgin Olive Oil: The Truth In Your Kitchen to be a well-rounded, simplified, solution-based resource for the consumer. Neuman hopes to educate consumers in a food category that is greatly whitewashed, offering an alternative to the shopping fatigue of endless options and trendy alternatives. He claims that if the consumer focuses on bringing an exceptional bottle of Extra Virgin Olive Oil (EVOO) into their home, they will have all they need to cook, bake and live a healthy lifestyle.

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most-food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking an eating for the last three centuries should own the Oxford Companion to American Food and Drink. BL Nearly 1,000 articles on American food and drink, from the curious to the commonplace BL Beautifully illustrated with hundreds of historical photographs and color images BL Includes informative lists of food websites, museums, organizations, and festivals

King Arthur Flour Whole Grain Baking will open up the home baker's repertoires to new flours, new flavors, and new categories of whole grain baked goods. Includes helpful tips, how-to illustrations, sidebars on history and lore, and more than 400 delicious, inviting, and foolproof recipes.

The most comprehensive, up-to-date guide to harvesting, storing, preparing, and preserving foods of all kinds.

For the self-sufficient farmer or the urban weekend gardener, the third edition of Stocking Up is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes "stocking up" easy.

Follow step-by-step instructions for:

* Freezing, canning, drying, and preserving fruits, vegetables, meats, fish, and poultry
* Harvesting nuts, seeds, sprouts, fruits, and vegetables
* Preparing pickles, relishes, jams, jellies, butters, cheeses, and breads.

With more than 300 recipes for preservable foods -- from old standards like casseroles, fruit leather, and ice cream to new favorites such as sun-dried tomatoes, herb vinegars, and salt- and sugar-free versions of basic fare, Stocking Up covers everything for the home cook. Hundreds of charts and illustrations simplify preserving chores and choices for everyone interested in stocking up on wholesome, natural foods.

A sweeping love letter to the region that shaped America’s palate.’ – Eric Adjepong

A home cook’s guide to one of America’s most diverse – and delicious – cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty

‘Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you’re lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.’ – Michael W. Twitty

In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, ‘No one state or area can give you the breadth of the Southern story or fully set the Southern table.’ To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region’s most beloved dishes.

Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig’s Ears Pastry.

A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region’s “multicultural gumbo” of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative.

Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.

Healthy Teas is a delightful introduction to the history and healing properties of green tea, the health benefits of black teas, and the life-enhancing attributes of herbal teas and fruit infusions and decoctions. In this tea cookbook, author Tammy Safi has specially created the recipes to maximize the health benefits of all tea ingredients, whether they are fruits, exotic floral blends, or any of the many types of tea leaves. Inside, you'll find more than 80 easy recipes--from immune-boosting teas to springtime tonics and teas to detox and cleanse. Discover morning pick-me-ups as well as relaxing teas for stress relief and calming sleep. Tea recipes include: Bilberry and Green Tea Chamomile and Lemongrass Tea Ginger and Peppermint Tea Licorice and Echinacea Tea Ribwort and Eyebright Tea Yarrow and Cinnamon Tea This tea book contains handy definitions of different varieties of tea plus all the necessary background information on ingredients will help you make choices about which teas to drink and how to prepare them. Healthy Teas is sure to become an essential reference for the health conscious and tea lovers alike.

Celebrate your love of ramen with this playful memory game. Featuring 25 different styles and flavors of this popular Japanese dish -- from Soy to Tonkotsu and even Instant noodles -- this unique game is an ideal gift for noodle-lovers of all ages. This noodle-filled memory game includes: * 50 matching cards * 16-page illustrated booklet featuring ramen profiles and trivia

To be a chef, you need to have a great palate, knife skills, and... science skills? It's true, cooking requires more "science" than you might think! Learn about the innovations and technology behind great cooking with this informative book. Created in collaboration with the Smithsonian Institution, this STEAM book will ignite a curiosity about STEAM topics through real-world examples. It features a hands-on STEAM challenge that is perfect for makerspaces and that guides students step-by-step through the engineering design process. Make STEAM career connections with career advice from Smithsonian employees working in STEAM fields. Ideal for school reports and projects, this informational text will appeal to reluctant readers and ages 6-8.

In this happily-ever-after tale, author Debi Lewis learns how to feed her mysteriously unwell daughter, falling in love with food in the process. For many parents, feeding their children is easy and instinctive, either an afterthought or a mindless task like laundry and driving the carpool. For others, though, it is on the same spectrum in which Debi Lewis found herself: part of what felt like an endless slog to move her daughter from failure-to-thrive to something that looked, if not like thriving, at least like survival. The emotional weight of not being able to feed one's child feels like a betrayal of the most basic aspect of nurturing. While every faux matzo ball, every protein-packed smoothie that tasted like a milkshake, every new lentil dish that her daughter liked made Lewis's spirit rise, every dish pushed away made it sink. Kitchen Medicine: How I Fed My Daughter out of Failure to Thrive tells the story of how Lewis made her way through mothering and feeding a sick child, aided by Lewis' growing confidence in front of the stove. It's about how she eventually saw her role as more than caretaker and fighter for her daughter's health and how she had to redefine what mothering--and feeding--looked like once her daughter was well. This is the story of learning to feed a child who can't seem to eat. It's the story of growing love for food, a mirror for people who cook for fuel and those who cook for love; for those who see the miracle in the growing child and in the fresh peach; for matzo-ball lovers and the gluten-intolerant; and for parents who want to feed their kids without starving their souls.

This text introduces students to the main issues, theories, and methods related to the study of food from a geographic perspective. Concise and accessible, it provides an overview of key issues in the study of food and illustrates them with current examples from around the world. As the first textbook on this topic, it provides students with theoretical concepts and analytical approaches grounded in the subfields of geography, showcasing the integrative nature of the discipline and its unique ability to combine environmental and social perspectives. It encourages students to think critically about food systems and develop solutions to make them more sustainable and equitable.

With over 115 recipes for everything from solo snacking dinners, to dips and platters for entertaining, No-Cook Cookbook will help make the “what’s for dinner?” question fun again.

Approachable and designed for cooks of all skill levels, No-Cook Cookbook arms you with the recipes and techniques to make delicious meals at a moment’s notice, turn pantry staples and prepared foods into dinners fit for company, and stock your kitchen like a pro. Learn to carve a rotisserie chicken, along with 18 recipes to transform it. Make hummus from scratch using canned chickpeas, or buy it at the store and dress it up with herbs, pickles, and finishing oils. Entire sections on to how to eat spoonfuls of cheese(ricotta with buckwheat honey), or charcuterie on a stick(prosciutto with peach and arugula) will help cure those peckish moments standing in front of the fridge with new one-bite wonders. Choose your own modern toast adventure with notes on the perfect toast equation, and some exceptional example combinations. And since no meal is complete without dessert, there’s also a final chapter on speedy “little somethings,” that span stuffed dates to loaded cookies like ginger molasses cookies with mascarpone, crushed blackberries, and honey.

No-Cook Cookbook will teach you to fill your fridge with fresh ingredients and ready-to-eat protein like cold cuts or tinned fish that can easily be turned into budget-friendly family meals or casual dinners for one or two. Whether you’re avoiding the oven on a hot night, working without a full kitchen, or just not that into cooking from scratch tonight, No-Cook Cookbook is here to save the day.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY REAL SIMPLE "I have never read a more passionate and heartfelt expression of Colombian culture and cuisine in English. I've been waiting for years for a book like this to come out." -J. Kenji Lopez-Alt, New York Times bestselling author of The Food Lab A recipe developer and food stylist-whose work has taken her across the globe to work with clients like Michelle Obama and into the test kitchens of today's most esteemed culinary publications-pays homage to her native country with this vibrant, visually stunning cooking, the first dedicated solely to Colombian food, featuring 100 recipes that meld the contemporary and the traditional. To Mariana Velasquez, a native of Bogota, the diverse mix of heritages, cultures, and regions that comprise Colombian food can be summed up in one simple concept: More is more. No matter what rung of society, Colombians feed their guests well, and leave them feeling nourished in body and soul. In Colombiana, the award-winning recipe developer and food stylist draws on the rich culinary traditions of her native land and puts her own modern twist on dishes beloved by generations of Colombians. Here are recipes for classics such as arepas and empanadas, as well as "Colombian-ish" recipes like Lomito de Cerdo al Tamarindo y Menta (Tamarind Pork Tenderloin with Mint), Gazpacho de Papaya y Camaron Tostado (Spicy Papaya and Charred Shrimp Gazpacho), and Cuchuco de Trigo con Pollito y Limon (Lemony Bulgur Farmer's Chicken Soup). In addition to offering a unique perspective on Colombian food, Mariana shares the vibrant style of Colombian tablescapes and entertaining. For her, the best meals are never simply about the food on the table-they are an alchemy of atmosphere, drinks, and simple snacks and sweets that complete the experience and make it memorable. Rich with culture and stories as well as one-of-a-kind recipes and stunning photography, Colombiana is a gastronomic excursion that reminds us of the power of food to keep tradition alive.

The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

This, the first, in-depth survey of Native American Indian foodways is an amazing chronicle of both human development over thousands of years and American history after the European invasion. It sheds light not only on this group and their history but on American food culture and history as well. For thousands of years an intimate relationship existed between Native Americans and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. A number of their foodways have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque. The story of Native American foodways presented here is an amazing chronicle of both human development over thousands of years and American history after the European invasion. Through cultural evolution, the First Peoples worked out what was edible or could be made edible and what foods could be combined with others, developed unique processing and preparation methods, and learned how to preserve and store foods. An intimate relationship existed between them and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The foodways were characterized by abundance and variety. Wild plants, fish, meat, and cultivated crops were simply prepared and eaten fresh or smoked, dried, or preserved for lean winters. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops, such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. Other traditions have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque. The scope is comprehensive, covering the six major regions, from prehistory until today. Chapters on the foodways history, foodstuffs, food preparation, preservation, and storage, food customs, food and religion, and diet and nutrition reveal the American Indians' heritage as no history can do alone. Examples from many individual tribes are used, and quotations from American Indians and white observers provide perspective. Recipes are provided as well, making this a truly indispensable source for student research and general readers.

Here is a feast of words that will whet the appetite of food and word lovers everywhere. William Grimes, former restaurant critic for The New York Times, covers everything from bird's nest soup to Trockenbeerenauslese in this wonderfully informative food lexicon.
Eating Your Words is a veritable cornucopia--a thousand-and-one entries on candies and desserts, fruits and vegetables, meats, seafood, spices, herbs, wines, cheeses, liqueurs, cocktails, sauces, dressings, and pastas. The book includes terms from around the world (basmati, kimchi, haggis, callaloo) and from around the block (meatloaf, slim jims, Philly cheesesteak). Grimes describes utensils (from tandoor and wok to slotted spoon and zester), cooking styles (a bonne femme, over easy), cuts of meat (crown roast, prime rib), and much more. Each definition includes a pronunciation guide and many entries indicate the origin of the word. Thus we learn that olla podrida is Spanish for 'rotten pot' and mulligatawny comes from the Tamil words milaku-tanni, meaning 'pepper water.' Grimes includes helpful tips on usage, such as when to write whiskey and when to write whisky. In addition, there are more than a dozen special sidebars on food and food word topics--everything from diner slang to bad fad diets--plus a time line of food trends by decade and a list of the best regional snack foods.
Even if you don't know a summer sausage from a spring chicken, you will find Eating Your Words a delectable treat. And for everyone who loves to cook, this superb volume is an essential resource--and the perfect gift.

Master MIG welding and the metal fabrication techniques you need to repair, create, and duplicate projects in your home welding studio. Learn to Weld starts with the basics: setting up your studio, the right safety gear and safety procedures, and the equipment and materials you will need to begin with welding. With the help of step-by-step metalworking photos and tutorials, you will learn detailed techniques for cutting and grinding, and for joinery using a MIG welder. Practice the techniques and projects, and you'll soon be able to repair, create, and duplicate metal fabrication projects in your own welding studio. Best of all, you will have both the fundamental skills and the confidence you need to create whatever is in your imagination. With Learn to Weld you'll be equipped to conquer a world of welding projects.

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.

A love letter to the food of her childhood, acclaimed writer Polina Chesnakova shares 100 vibrant regional recipes from Eastern Europe, the Caucasus, and Central Asia.

Born in Ukraine to Russian and Armenian parents from Georgia, Polina Chesnakova grew up cooking and eating at the hip of her mother and aunts. Chesnok paints a warm portrait of the Soviet diaspora through food, with dishes that will be nostalgic and familiar for those within the diaspora and enticing to anyone looking to expand their palate and pantry.

From Georgian Tkemali (sour plum sauce), Uzbek and Azeri Plovs, and Armenian Gata (butter pastry) to Ukrainian Varenyky (dumplings), Russian Olivier Salad, and Medovik (honey cake), Chesnok is your invitation to learn the rich history of a people through their most cherished recipes and traditions. Essays, stories, and profiles of the amazing cooks in Polina's life are peppered amongst recipes as diverse as the communities from which they blossomed and the immigrant experience they were subsequently passed down in.