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The Second Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary Kitchen
by Sharon Lebewohl Rena BulkinThe Second Avenue Deli has been an internationally renowned Gotham landmark for nearly half a century. Over the years, its founder, Abe Lebewohl, provided the best Jewish fare in town, transforming his tiny ten-seat Village eatery into a New York institution. The Second Avenue Deli Cookbookcontains more than 160 of Abe Lebewohl's recipes, including all of the Deli's peerless renditions of traditional Jewish dishes: chicken soup with matzo balls, chopped liver, gefilte fish, kasha varnishkes, mushroom barley soup, noodle kugel, potato latkes, blintzes, and many more. These versatile dishes are perfect for any occasion--from holiday dinners to Sunday brunches with friends and family. The late Abe Lebewohl was a great restaurateur in the showman tradition and a well-known and much-loved New York personality. His famous Deli attracted hundreds of celebrity patrons, many of whom have graciously contributed to this cookbook not only personal reminiscences but also recipes, running the gamut from Morley Safer's family brisket to Paul Reiser's formula for the perfect egg cream. A wonderful blend of New York and Jewish history and mouthwatering recipes, The Second Avenue Deli Cookbook provides a delicious taste of nostalgia.
Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table
by Casey Elsass Jeremy SalamonFrom the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation.Growing up a second-generation Hungarian Jew meant Jeremy Salamon spent a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and Arlene, in 2021 by opening up his restaurant Agi’s Counter in Brooklyn where he carries on the culture, flavors, and recipes from his heritage. He’s reimagined those traditions with an eye towards seasonality, market-driven ingredients, and a touch of American influence, plus the technical expertise of a career spent in some of New York’s best kitchens.In Second Generation, traditional Hungarian classics like Meggyleves, a Sour Cherry Soup, are updated with a twenty-first-century point of view. Agi’s Counter staples like the Tuna Melt, Caraway Caesar Salad, and the Chilled Buttermilk Borscht bring your favorite diner counter straight to your kitchen. And Jeremy’s reinventions like Nokedli Cacio e Pepe and Körözött-Stuffed Squash Blossoms reimagine Hungarian flavors for the forward-thinking cook.Second Generation covers not just main and side dishes, but desserts, drinks, noshes, pantry staples, and remedies—the secret recipes to reach for in times of need. With tips from a professional chef curated for the home cook, these recipes are streamlined and accessible for all levels of expertise in the kitchen. This book is made for anyone, whether you hold Eastern-European flavors near or are looking to expand your weekly rotation. Second Generation is a testament to a grandmother’s wisdom, cooking from the heart, and sharing it with the next generation.
Second Helpings
by Johnnie GabrielFrom the Georgia restaurateur, Southern recipes that will make friends and family ask for more—includes color photos!Those two little words “second helpings” hold so much meaning. Asking for second helpings means that your food is good enough to ask for more. This cookbook comprises special recipes that Johnnie Gabriel has time- and taste-tested, and they’ve gotten the “second-helping approval stamp” many times over. She draws from her personal collection of Southern favorites throughout more than twenty years of professional bakery and restaurant experience, alongside the menu mainstays of her closest friends, family members, and restaurant industry pals—sharing such scrumptious recipes as:Black Eyed Pea SpreadShrimp CreoleSmoky Chipotle Grilled Baby Back RibsStrawberry Layer Crème PieChicken, Goat Cheese, and Cranberry WrapFried Okra, Tempura Style—and many moreThis Georgia lady knows a thing or two about pleasing a crowd of hungry Southerners—and these recipes weren’t concocted in a glass-walled test kitchen. Second Helpings features time-tested meals that have nourished and comforted families at tables across the South for decades. Second helpings all around? Inevitable!
The Secret, Book & Scone Society (A Secret, Book, and Scone Society Novel #1)
by Ellery AdamsFirst in the mystery series from the New York Times-bestselling author: &“Anyone who loves novels that revolve around books will savor this tasty treat.&”—Library Journal (starred review) A quirky club in small-town North Carolina holds the keys to health, happiness, friendship—and even solving a murder—all to be found within the pages of the right book… Strangers flock to Miracle Springs hoping the natural hot springs, five-star cuisine, and renowned spa can cure their ills. If none of that works, they often find their way to Miracle Books, where, over a fresh-baked &“comfort&” scone, they exchange their stories with owner Nora Pennington in return for a carefully chosen book. That&’s Nora&’s special talent—prescribing the perfect novel to ease a person&’s deepest pain. So when a visiting businessman reaches out for guidance, Nora knows exactly how to help. But before he can keep their appointment, he&’s found dead on the train tracks. Stunned, Nora forms the Secret, Book, and Scone Society, a group of damaged souls yearning to earn redemption by helping others. To join, members must divulge their darkest secret—the terrible truth that brought each of them to Miracle Springs in the first place. Now, determined to uncover the truth behind the businessman&’s demise, the women meet in Nora&’s cozy bookstore. And as they untangle a web of corruption, they also discover their own courage, purpose, and a sisterhood that will carry them through every challenge—proving it&’s never too late to turn the page and start over… &“Adams kicks off a new series featuring strong women, a touch of romance and mysticism, and both the cunning present-day mystery and the slowly revealed secrets of the intriguing heroines&’ pasts.&”—Kirkus Reviews
The Secret Cookie Club
by Martha FreemanFriends make everything better--and so do cookies!--in this warm-hearted novel in the tradition of Sisterhood of the Traveling Pants, with a middle grade dash of sugar and spice.Recipe for friendship: mix four very different girls, one boy, and a camp counselor. Add cookies.When her four campers don't get along, counselor Hannah has an idea. They gather in the kitchen at the Moonlight Ranch Summer Camp. There, they measure, mix, stir, and bake. As they bite into their warm sugar cookies, they finally seem to be friends.But summer doesn't last forever. And if the bond is going to survive the long school year, these kids will need a plan, a plan that just might require cookies.Complete with recipes, this book will satisfy every reader's craving for something sweet--just like a homemade sugar cookie.
The Secret Financial Life of Food: From Commodities Markets to Supermarkets (Arts and Traditions of the Table: Perspectives on Culinary History)
by Kara NewmanOne morning while reading Barron's, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. "Buy breakfast," he told investors, referring to the increasing value of pork belly and frozen orange juice futures. The statement inspired Newman to take a closer look at agricultural commodities, from the iconic pork belly to the obscure peppercorn and nutmeg. The results of her investigation, recorded in this fascinating history, show how contracts listed on the Chicago Mercantile Exchange can read like a menu and how market behavior can dictate global economic and culinary practice. The Secret Financial Life of Food reveals the economic pathways that connect food to consumer, unlocking the mysteries behind culinary trends, grocery pricing, and restaurant dining. Newman travels back to the markets of ancient Rome and medieval Europe, where vendors first distinguished between "spot sales" and "sales for delivery." She retraces the storied spice routes of Asia and recounts the spice craze that prompted Christopher Columbus's journey to North America, linking these developments to modern-day India's bustling peppercorn market. Newman centers her history on the transformation of corn into a ubiquitous commodity and uses oats, wheat, and rye to recast America's westward expansion and the Industrial Revolution. She discusses the effects of such mega-corporations as Starbucks and McDonalds on futures markets and considers burgeoning markets, particularly "super soybeans," which could scramble the landscape of food finance. The ingredients of American power and culture, and the making of the modern world, can be found in the history of food commodities exchange, and Newman connects this unconventional story to the how and why of what we eat.
The Secret Financial Life of Food: From Commodities Markets to Supermarkets
by Kara NewmanOne morning while reading Barron's, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. "Buy breakfast," he told investors, referring to the increasing value of pork belly and frozen orange juice futures. The statement inspired Newman to take a closer look at agricultural commodities, from the iconic pork belly to the obscure peppercorn and nutmeg. The results of her investigation, recorded in this fascinating history, show how contracts listed on the Chicago Mercantile Exchange can read like a menu and how market behavior can dictate global economic and culinary practice. The Secret Financial Life of Food reveals the economic pathways that connect food to consumer, unlocking the mysteries behind culinary trends, grocery pricing, and restaurant dining. Newman travels back to the markets of ancient Rome and medieval Europe, where vendors first distinguished between "spot sales" and "sales for delivery. " She retraces the storied spice routes of Asia and recounts the spice craze that prompted Christopher Columbus's journey to North America, linking these developments to modern-day India's bustling peppercorn market. Newman centers her history on the transformation of corn into a ubiquitous commodity and uses oats, wheat, and rye to recast America's westward expansion and the Industrial Revolution. She discusses the effects of such mega-corporations as Starbucks and McDonalds on futures markets and considers burgeoning markets, particularly "super soybeans," which could scramble the landscape of food finance. The ingredients of American power and culture, and the making of the modern world, can be found in the history of food commodities exchange, and Newman connects this unconventional story to the how and why of what we eat.
Secret Formula: The Inside Story of How Coca-Cola Became the Best-Known Brand in the World
by Frederick AllenHow a Victorian-era medicine spawned one of the nation's richest companies and became the world's most recognizable brandSecret Formula follows the colorful characters who turned a relic from the patent medicine era into a company worth $80 billion. Award-winning reporter Frederick Allen's engaging account begins with Asa Candler, a nineteenth-century pharmacist in Atlanta who secured the rights to the original Coca-Cola formula and then struggled to get the cocaine out of the recipe. After many tweaks, he finally succeeded in turning a backroom belly-wash into a thriving enterprise. In 1919, an aggressive banker named Ernest Woodruff leveraged a high-risk buyout of the Candlers and installed his son at the helm of the company. Robert Woodruff spent the next six decades guiding Coca-Cola with a single-minded determination that turned the soft drink into a part of the landscape and social fabric of America. Written with unprecedented access to Coca-Cola's archives, as well as the inner circle and private papers of Woodruff, Allen's captivating business biography stands as the definitive account of what it took to build America's most iconic company and one of the world's greatest business success stories.
The Secret Hideaway (Rigby PM Collection Gold (Levels 21-22), Fountas & Pinnell Select Collections Grade 3 Level L)
by Annette Smith Mark WilsonMitch, Ben and mum and dad have gone hiking in the rainforest for the day. They go swimming in a pool with a water fall and have lunch before it is time to start heading home. On the way back it starts to rain heavily and they cannot cross the river as it has become too deep and fast. The family must now find somewhere to stay for the night so they can cross the river when it goes down in the morning.
Secret History of Christmas Baking: Recipes & Stories from Tomb Offerings to Gingerbread Boys
by Linda RaedischExplore the Surprising and Sometimes Dark Origins of Beloved Holiday BakesSpice up your season by rolling, molding, and kneading your way through some of the world's most iconic Christmas recipes. Interspersed with tales of sailors, saints, tomb raiders, and artisans, The Secret History of Christmas Baking proves that even the humblest holiday treat has a global backstory.Did you know that the ancient Egyptians had their own version of gingerbread or that marzipan was once considered a pharmaceutical? Linda Raedisch dispels some long-standing culinary myths and delves into the darker chapters of the West's centuries-long romance with sugar and spices. In addition to more than forty recipes for modern bakers, you'll find illustrated instructions for dressing up your cakes and cookie plates with paper stars, angels, and witches. From Linzer tartlets to Christstollen, you can turn your kitchen into an Old World Christmas market stall.
A Secret History of Coffee, Coca & Cola
by Ricardo CortésFrom the cocreator of Go the Fuck to Sleep presents an illustrated history of the intermingling of Coffee, Coca-Cola, and Cocaine. VERY SHORT LIST chose A Secret History of Coffee, Coca & Cola for the #1 Spot on their November 16 Food E-mail A Brain Pickings Favorite Food Book of 2012 and one of their Best Graphic Novels & Graphic Nonfiction of 2012 Featured in Columbia College Today's Bookshelf section A Secret History of Coffee, Coca & Cola tells how one of the biggest companies in the world bypasses an international ban on coca. The book also explores histories of three of the most consumed substances on earth, revealing connections between seemingly disparate icons of modern culture: caffeine, cocaine, and Coca-Cola. A Secret History of Coffee, Coca & Cola is an illustrated book disclosing new research in the coca leaf trade conducted by The Coca-Cola Company. 2011 marked the 125th anniversary of its iconic beverage, and the fiftieth anniversary of the international drug control treaty that allows Coca-Cola exclusive access to the coca plant. Most people are familiar with tales of cocaine being an early ingredient of "Coke" tonic; it's an era the company makes every effort to bury. Yet coca leaf, the source of cocaine which has been banned in the U.S. since 1914, has been part of Coca-Cola's secret formula for over one hundred years. This is a history that spans from cocaine factories in Peru, to secret experiments at the University of Hawaii, to the personal files of U.S. Bureau of Narcotics Commissioner Harry Anslinger (infamous for his "Reefer Madness" campaign against marijuana, lesser known as a long-time collaborator of The Coca-Cola Company). Coca-Cola is the most popular soft drink on earth, and soft drinks are the number one food consumed in the American diet. Caffeine is the most widely used psychoactive substance. Cocaine . . . well, people seem to like reading about cocaine. An illustrated chronicle that will appeal to fans of food and drink histories (e.g., Mark Kurlansky's Salt and Cod; Mark Pendergrast's For God, Country & Coca-Cola), graphic novel enthusiasts, and people interested in drug prohibition and international narcopolitics, the book follows in the footsteps of successful pop-history books such as Michael Pollan's The Botany of Desire and Eric Schlosser's Fast Food Nation—but has a unique style that blends such histories with narrative illustration and influences from Norman Rockwell to Art Spiegelman.
The Secret History of Food: Strange but True Stories About the Origins of Everything We Eat
by Matt SiegelAn irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and loveIs Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? <p><p> “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. <p><p> The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.
The Secret Ingredient: Recipes for Success in Business and Life
by Gigi Butler Bud SchaetzleGigi Butler of Gigi’s Cupcakes shares her personal success story, her hard-won business acumen, and the life-changing inspiration that she’s gained from a challenging life. Each chapter includes a delicious dessert recipe for cupcakes and more!As a young child, Gigi knew that if she wanted to succeed, she had to work hard and offer a service that people wanted to buy. At age seven, she sold eggs out of her little red wagon to neighbors. At age fifteen, she bought cleaning supplies and started a cleaning service out of her rural California home. When she moved to Nashville at nineteen, she had her heart set on becoming a country music star. She cleaned houses by day and took every singing opportunity she could find by night. But when she found herself still doing the same thing at age thirty, she realized that God had better plans for her. If she wouldn’t be a successful singer, she decided she would grow a business that she could be proud of. An extraordinary baker throughout her life, she decided to open a cupcake shop with all the money she could pull together. With the help and support of her family, she was able to open her first store in a prime Nashville location. The news of her cupcakes spread quickly, and the franchise became a huge success. In The Secret Ingredient, Gigi shares how her failure led her to explore her passion for baking and how she became a successful businesswoman. With spunk and humor, she weaves her hard-won wisdom and business acumen into the fun, fascinating, and instructive stories of her life. Each inspirational chapter concludes with a treasured family recipe for cupcakes and other scrumptious desserts. For anyone with big dreams, Gigi’s message is simple: believe in yourself, walk with integrity, work hard, and trust in God. Your life may not turn out exactly how you expected or hoped, but it will be so much better than you could have ever imagined.
The Secret Ingredient
by Stewart LewisSixteen-year-old Olivia loves living in Silverlake, Los Angeles, with her dads, Bell and Enrique, and her brother, Jeremy. But when Olivia discovers that Bell's restaurant, FOOD, is in trouble, she applies for a job at a casting agency. The day of her interview, Olivia meets a psychic in an elevator who tells her that this summer will be pivotal. Soon after, Olivia stumbles upon a vintage cookbook with handwritten notes in the margins and starts to date a gorgeous boy named Theo. As Olivia reads the notes in the cookbook and cooks the recipes, she forms a kinship with the previous owner and becomes increasingly aware of the emptiness she feels without a mother. When Olivia discovers her birthmother's name and address, there's nothing to stop Olivia from meeting her. But sometimes the things we search for are the things we've always known.
Secret Ingredient: The Power of the Family Table
by Chloe ShortenWith treasured recipes, Chloe Shorten shows how eating together as a family offers more than a meal: it can nourish relationships and nurture your children. Chloe reveals ways to encourage the connections we make at the family table. She shares her tried-and-true recipes passed down from family, friends and neighbours across Australia: her mum Dame Quentin Bryce's popular eggplant parmigiana, icon Wendy McCarthy's perfect roast chicken and a chocolate cake so divine it was served in restaurants. The Secret Ingredient invites you to bring the remarkable power of the family meal into your home.
The Secret Ingredient
by George E. StanleyKatie Lynn Cooke loves her grandmother's home-baked cookies and sadly goes without between visits. Grandma urges Katie Lynn to start making her own cookies, using Grandma's recipes, so she won't ever have to go without again. Before Katie Lynn can scrape the batter off the bowl, she's in business -- the cookie business! Running a business is great fun, but it's also a real live grown-up J-O-B. Katie Lynn and company have their work unlike their cookies cut out for them! Step-by-step instructions enable kids to turn their kitchens into mini-cookie companies of their own!
The Secret Ingredient Cookbook: 125 Family-Friendly Recipes with Surprisingly Tasty Twists
by Kelly Senyei“Unorthodox cooking hacks . . . This enjoyable shake-up of kitchen standards is full of what are bound to become new mealtime favorites.” —Publishers Weekly (starred review)Kelly Senyei, founder of the food site Just a Taste, has garnered millions of fans with a delicious hook—every one of her recipes has a secret ingredient, something totally unexpected that takes a dish from common to extraordinary. Some of the 125 tried-and-tested recipes are surprisingly simple, like her Vanilla Bean Drop Doughnuts made with Greek yogurt, or the Sweet and Tangy Baked Chicken Wings made with blackberry jam. Other recipes are nothing short of genius, such as the Kale Panzanella made with croissants, the Healthy White Chicken Chili made with hummus, or the Crispy Slow Cooker Carnitas made with cocoa powder. And just because the secret ingredients are surprising doesn’t mean they’re expensive or hard to find, either. Kelly is a busy mother of two, and she made sure every ingredient can be found in any supermarket. Her family-friendly recipes cover every occasion, from crowd-pleasing snacks and 30-minute entrées to make-ahead sides and holiday-worthy desserts.“Kelly Senyei has hit the nail on the head: Her book is full of delicious recipes that are both upgraded and familiar. The secret ingredients Kelly incorporates in her everyday recipes—like ginger ale in homemade waffles—are simple but wonderfully surprising. I love this book!” —Justin Chapple, culinary director-at-large, Food & Wine“Brilliant! Kelly Senyei’s ‘secret ingredient’ additions are so clever and easy, they will leave you smiling and wondering, ‘Why didn’t I think of that?’” —Elise Bauer, founder, Simply Recipes
Secret Ingredients: The New Yorker Book of Food and Drink
by David RemnickSince its earliest days, The New Yorker has been a tastemaker--literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you're in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker's fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems-ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to "cookery witches," those mysterious cooks who possess "an uncanny power over food," while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl's famous story "Taste," in which a wine snob's palate comes in for some unwelcome scrutiny, and Julian Barnes's ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan's tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city's foremost fisherman-chef.Selected from the magazine's plentiful larder, Secret Ingredients celebrates all forms of gustatory delight.
The Secret Life of Beer!: Exposed: Legends, Lore & Little-Known Facts
by Alan D. EamesBeer has inspired, influenced, and excited human beings for thousands of years and Alan D. Eames, the certified “king of beer,” has traveled the world uncovering The Secret Life of Beer. In this book, he reveals untold stories, lore, and references to beer in poetry, song, literature, and history. Readers will be astonished to learn the esoteric facts Eames has discovered, such as that in most ancient cultures only women were allowed to brew, and for much of history beer was considered a nourishing alternative to drinking water! From its origins among early civilizations to a hallowed place in the history of mankind, the art, the history, the culture, and the mystery of fermented beverages is the subject of historical fact, mythological speculation, and philosophical enquiry. The Secret Life of Beer! shares bits and pieces of this intriguing cultural history, along with quotes from such diverse beer drinkers as Nietzsche and Charles Darwin, in an inviting, highly browseable format.
The Secret Life of Clams: The Mysteries and Magic of Our Favorite Shellfish
by Anthony D. FredericksGet up close and personal with an amazing creature that has invaded our lexicon as well as our restaurants.It breathes with tubes, it has no head or brain, it feeds through a filter, and it is the source of dozens of familiar proverbs ("happy as a clam!"). Clams, it turns out, have been worshipped (by the Moche people of ancient Peru), used as money (by the Algonquin Indians), and consumed by people for thousands of years. Yet The Secret Life of Clams is the first adult trade book to deal exclusively with this gastronomic treat that is more complex than its simple two shells might reveal. The Secret Life of Clams features compelling insights, captivating biology, wry observations, and up-to-the-minute natural history that will keep readers engaged and enthralled.Written by award-winning science author Anthony D. Fredericks, The Secret Life of Clams includes a comfortable infusion of humor, up-to-date research, fascinating individuals (scientists and laypeople alike), and the awe of a fellow explorer as he guides readers on a journey of wonder and adventure. Along with an appreciation for oceanic creatures, this is a guidebook for armchair marine biologists everywhere who seek amazing discoveries in concert with compelling narration.
The Secret Life of Cookies
by Lela NargiWith a basic recipe for chocolate chip cookies, you can see how each ingredient is combined in new ways.
The Secret Life of Fat: The Science Behind The Bodys Least Understood Organ And What It Means For You
by Sylvia TaraThis groundbreaking work of practical, popular science reveals that fat is much smarter than we think. Fat is an obsession, a dirty word, a subject of national handwringing—and, according to biochemist Sylvia Tara, the least-understood part of our body. You may not love your fat, but your body certainly does. In fact, your body is actually endowed with many self-defense measures to hold on to fat. For example, fat can use stem cells to regenerate; increase our appetite if it feels threatened; and use bacteria, genetics, and viruses to expand itself. The secret to losing twenty pounds? You have to work with your fat, not against it. Tara explains how your fat influences your appetite and willpower, how it defends itself when attacked, and why it grows back so quickly. The Secret Life of Fat brings cutting-edge research together with historical perspectives to reveal fat’s true identity: an endocrine organ that, in the right amount, is critical to our health. Fat triggers puberty, enables our reproductive and immune systems, and even affects brain size. Although we spend $60 billion annually fighting fat, our efforts are often misinformed and misdirected. Tara expertly illustrates the complex role that genetics, hormones, diet, exercise, and history play in our weight, and The Secret Life of Fat sets you on the path to beat the bulge once and for all.
The Secret Life of Groceries: The Dark Miracle of the American Supermarket
by Benjamin LorrIn the tradition of Fast Food Nation and The Omnivore's Dilemma, an extraordinary investigation into the human lives at the heart of the American grocery store What does it take to run the American supermarket? How do products get to shelves? Who sets the price? And who suffers the consequences of increased convenience end efficiency? In this alarming exposé, author Benjamin Lorr pulls back the curtain on this highly secretive industry. Combining deep sourcing, immersive reporting, and compulsively readable prose, Lorr leads a wild investigation in which we learn:• The secrets of Trader Joe&’s success from Trader Joe himself • Why truckers call their job &“sharecropping on wheels&” • What it takes for a product to earn certification labels like &“organic&” and &“fair trade&” • The struggles entrepreneurs face as they fight for shelf space, including essential tips, tricks, and traps for any new food business • The truth behind the alarming slave trade in the shrimp industry The result is a page-turning portrait of an industry in flux, filled with the passion, ingenuity, and exploitation required to make this everyday miracle continue to function. The product of five years of research and hundreds of interviews across every level of the industry, The Secret Life of Groceries delivers powerful social commentary on the inherently American quest for more and the social costs therein.
The Secret Lives of Baked Goods
by Jessie Oleson MooreHave you ever wondered where the ideas for baking red velvet cupcakes, brownies, birthday cake, Girl Scout cookies, and other dessert recipes came from? Discover the history behind America's most popular and nostalgic desserts with popular CakeSpy blogger and self-proclaimed "dessert detective" Jessie Oleson Moore. Moore has put her sweet-sleuthing skills to work uncovering the fascinating histories and tastiest recipes for America's favorite sweets, including whoopee pies, chocolate chip cookies, Baked Alaska, and New York cheesecake. From romantic musings on how desserts got their names to sugar-fueled scandals, these classic recipes and photographs are guaranteed to offer food for thought and leave you with plenty of room for dessert.
The Secret of Cooking: Recipes for an Easier Life in the Kitchen
by Bee WilsonA culinary companion to simplify cooking while making it more enjoyable, The Secret of Cooking is packed with solutions for how to make life in the kitchen work better for you, whether you’re cooking for yourself or for a crowd. Do you wish you could cook more, but don’t know where to start? Bee Wilson has spent years collecting cooking “secrets”: ways of speeding cooking up or slowing it down, strategies for days when you are stretched for time, and other ideas for when you can luxuriate in kitchen therapy. Bee holds out a hand to anyone who wants doable, delicious recipes, the kind of unfussy food that makes every day taste better: quick feasts from a can of beans; fast, medium, and slow ragus; and seven ways to cook a carrot. Alongside thoughts on how to cook when you’re alone, with children, or just plain tired, Bee offers 140 recipes including: the simplest chicken stew even the pickiest of eaters (aka children) will love Zucchini and Herb Fritters, a Grated Tomato and Butter Pasta Sauce (with or without shrimp), and other ways of making your box grater work for you salads to savor, like a tuna salad with anchovy dressing leisurely projects like an Aromatic All-Purpose Curry Powder and quicker food for friends (try Bulgar and Eggplant Pilaf with pistachio and lemon) the loveliest red curry sauce you can make in your instant pot universal desserts, or those gluten-free and dairy-free sweets that you can serve no matter who comes over, like a Vegan Pear, Lemon, and Ginger Cake With advice on seasoning, cleaning up, and choosing the best equipment, Wilson reimagines modern cooking and brings the spark back into everyday meals. As Bee says, “There’s still magic in the kitchen, if you know where to look.” Shall we cook?