Early one morning, for no earthly reason, Sara Miles, raised an atheist, wandered into a church, received communion, and found herself transformed–embracing a faith she’d once scorned. A lesbian left-wing journalist who’d covered revolutions around the world, Miles didn’t discover a religion that was about angels or good behavior or piety; her faith centered on real hunger, real …
An extraordinarily photographed culinary travel book featuring profiles of the stewards of the world’s traditional foodways—farming, fishing, and herding methods—along with 40 recipes. Journalist Shane Mitchell and photographer James Fisher have traveled the world on assignment for food and travel publications such as Travel + Leisure and Saveur. Along the way, they have encountered the fascinating people who …
Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food
Beatrice Ojakangas, the oldest of ten children, came by it naturally—the cooking but also the pluck and perseverance that she’s served up with her renowned Scandinavian dishes over the years. In the wake of the Moose Lake fires and famine of 1918, Ojakangas tells us in this delightful memoir-cum-cookbook, her grandfather sent for a Finnish mail-order bride—and got …
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
NEW YORK TIMES BESTSELLER • A NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald • Newsday • The Huffington Post • Financial Times • GQ • Slate • Men’s Journal • Washington Examiner • Publishers Weekly • Kirkus Reviews • National Post • The Toronto Star • …
20th Anniversary Edition with a New Afterword Twenty years ago, Frances Mayes–widely published poet, gourmet cook, and travel writer–introduced readers to a wondrous new world when she bought and restored an abandoned villa called Bramasole in the spectacular Tuscan countryside. Under the Tuscan inspired generations to embark on their own journeys–whether that be flying to a foreign …
“In his rollicking, unabashed, and sometimes shocking book, Jeff Scot Philips offers an unprecedented inside look at how labels can be manipulated, regulators can be fooled, and how consumer gatekeepers—from personal trainers to nutritionists—sell high-margin ‘health food’ to an unsuspecting public that wants to lose weight.” —Oz Garcia, bestselling author of Redesigning 50 and The Balance—Why are you …
“He either enchants or antagonizes everyone he meets. But even his enemies agree there are three things Ray Kroc does damned well: sell hamburgers, make money, and tell stories.” –from Grinding It OutFew entrepreneurs can claim to have radically changed the way we live, and Ray Kroc is one of them. His revolutions in …
NOW AN ORIGINAL SERIES ON ABC • “Just may be the best new comedy of [the year] . . . based on restaurateur Eddie Huang’s memoir of the same name . . . [a] classic fresh-out-of-water comedy.”—People “Bawdy and frequently hilarious . . . a surprisingly sophisticated memoir about race and assimilation in America . . . …
The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
Without question, the original rock-star chef is Marco Pierre White. Anyone with even a passing interest in the food world knows White is a legend. The first British chef (and the youngest chef anywhere) to win three Michelin stars – and also the only chef ever to give them all back – is a chain-smoking, pot-throwing multiply- married …
How do you catch lightning in a measuring cup?Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York’s highest rated bakery, Ansel has become a modern-day …