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An accessible and balanced account, Food Politics laid the groundwork for today's food revolution and changed the way we respond to food industry marketing practices. Now, a new introduction and concluding chapter bring us up to date on the key events in that movement. This pathbreaking, prize-winning book helps us understand more clearly than ever before what we eat and why. This book is published by University of California Press.

Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.

Michael Ruhlman, author of best-selling books about professional cooking and chefs and best-selling cookbooks with such chefs as Thomas Keller, Eric Ripert, and Michael Symon, turns his reporter's eye and engaging style on himself to answer the question "how on earth did I get here?" In an unlikely and unplanned series of chance connections, and work often motivated primarily by fear of poverty, he managed to carve a unique place for himself in the increasingly obsessive world of restaurants, chefs, and writers.

When the Khourys and McKissicks meet to share a neighborly meal, an adventure begins.

Living in the changing ethnic landscape of Kansas City, one is a family of Syrian immigrants; the other, African Americans with roots in Louisiana. What brings them together is a love of food. Along with friendship, a dream takes root between the two mothers, Miriam and Tamara - starting a new restaurant that will feature the specialties from both of their traditions, the Caf Deux Mondes, or Two Worlds Cafe.

Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant’s cuisine, and over the course of 40 years, Chez Panisse has helped create a community of local farmers and ranchers.

A gripping examination of the dark side of an iconic American product and a moving portrait of the women who lived in the shadow of its fractured fortune, JELL-O Girls is a family history, a feminist history, and a story of motherhood, love, and loss. In crystalline prose, Rowbottom considers the roots of trauma not only in her own family, but in the American psyche as well, ultimately weaving a story that is deeply personal, as well as deeply connected to the collective female experience.

From the beloved, best-selling author of All over but the Shoutin', a delectable, rollicking food memoir, cookbook, and loving tribute to a region, a vanishing history, a family, and, especially, his mother. In The Best Cook in the World, Rick Bragg finally preserves his heritage by telling the stories that framed his mother's cooking and education, from childhood into old age. Because good food always has a good story.

In the 19th century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. But Fairchild's finds weren't just limited to food.

Everyone knows how to drink beer, but few know how to really taste it with an understanding of the finer points of brewing, serving, and food pairing. Discover the ingredients and brewing methods that make each variety unique, and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for more than 50 types of beer from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world's greatest drink!

Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother. But when Istria was annexed by a communist regime, Lidia’s family fled to Trieste, where they spent two years in a refugee camp waiting for visas to enter the United States. When she finally arrived in New York, Lidia soon began working in restaurants, the first step on a path that led to her becoming one of the most revered chefs and businesswomen in the country.

The Christmas Chronicles is the story of Nigel Slater's love for winter, for the scent of fir and spruce, for ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months.

Why do we call mixed alcohol drinks "cocktails"? How do they get their exotic names — names like the Singapore Sling, Screw Driver, the Alamagoozlum, the Angel’s Kiss, the Hanky Panky, the Harvey Wallbanger, Sex on the Beach, the Monkey Gland, the Brass Monkey, the Margarita, the Japalac, the Lion’s Tail, and many, many more?

Here is the no-holds-barred autobiography, read by the author, of one of the nation's best-loved cooks. Her life has led her from wealth and privilege to alcoholism, bankruptcy, and eventually fame in Two Fat Ladies. With the stark honesty and the brilliant wit we love her for, Clarissa recounts the tale of a life lived to extremes.

The characters in Tasting the Past include a young Swiss scientist who set out to decode the DNA of every single wine grape in the world; Middle Eastern researchers who seek to discover the wines that King David drank; and a University of Pennsylvania academic who has spent decades analyzing wine remains. The science illuminates wine in ways no critic can, and demolishes some of the most sacred dogmas of the industry: well-known French grapes aren't especially noble. 

Bringing to light that food and health go hand in hand, Matthew Kenney used every opportunity to improve his new raw cuisine and its methods. Speaking at TED conferences, moving to Los Angeles and raising awareness globally on how great tasting food can promote health, his brand grew. Nearly 25 years after becoming a disillusioned young chef, Kenney felt at home in his own life for the first time. Not only was he healthy and happy, he had identified the future of food.

On October 12, 2005, a massive fire broke out in the Wines Central wine warehouse in Vallejo, California. Within hours, the flames had destroyed 4.5 million bottles of California's finest wine worth more than $250 million, making it the largest destruction of wine in history. The fire had been deliberately set by a passionate oenophile named Mark Anderson, a skilled con man and thief with storage space at the warehouse who needed to cover his tracks.

Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle.

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.

Everyone hates them...and yet just about everyone has them, at least sometimes. In the United States, 11.6 million employees have reported going to work with a hangover within the previous 12 months. In this personal essay - a spirituous blend of philosophy, theology, history and biochemistry - Evan Rail sings the praises of the bad morning, arguing that a well-made katzenjammer can change our world and ourselves for the better, allowing us to find at least some good in feeling very bad.

Quando si pensa alle antiche civiltà del continente americano, come quella maya o azteca, si è soliti associarle a immagini di piramidi immerse nella foresta; difficilmente si pensa a come si nutrivano. Se in genere si fatica a riconoscere l’origine americana di molti cibi della nostra tavola, come patate, mais e pomodori, ancor più difficilmente si associano questi cibi alle loro originarie forme di preparazione e alle antiche culture alimentari di cui fecero parte.