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After seeing his father hauled off to debtor's prison, Tom Tin sets out to take revenge on Mr. Goodfellow, the man responsible for his family's misfortunes. But the fog-filled London streets are teeming with sinister characters. Tom encounters a blind man who scavenges the riverbed for treasure--and wants what Tom digs up; Worms, a body snatcher who reveals a shocking surprise; and a nasty gang of young pickpockets who mistake Tom for someone ominously known as the Smasher. And ultimately, Tom comes up against the cruel hand of the law. Accused of murder, Tom is given a seven-year sentence. He is to be transported to Van Diemen's Land with other juvenile convicts. But Tom can't abide life on the Hulk, the old ship where the boys are temporarily held. He decides to escape. But if he's to succeed, his luck needs to turn. . . .From the Hardcover edition.
Soap opera writer Bess McNee figured the only way to understand a character was to stand in her shoes-even if they were a streetwalker's stiletto heels. So she got tossed in the slammer, thanks to the sexiest detective in New York... Alex Stanislaski thought he'd seen it all-until he busted Bess. And then she wanted him to let her follow him around to get "ideas" for her show! Trouble was, the lady was giving him altogether too many ideas...
Buckle your seat belts and get ready for another roller coaster ride that will present new concepts and either threaten or expand your belief systems. Dolores Cannon continues to uncover complicated metaphysics, creating the need for sequels. Included in this book: Hidden Underground Cities; Energy and Creator Beings; Time Portals for Travelling Between Dimensions; Life on Other Planets; The Universal Language of Symbols; Splinters and Facets of the Soul; Raising of Vibrations and Frequencies to Shift into the New Earth; Characteristics of the New Earth.
By using religion to get at the core concepts of Michel Foucault's thinking, this book offers a strong alternative to the way that the philosopher's work is read across the humanities. Foucault was famously interested in Christianity as both the rival to ancient ethics and the parent of modern discipline and was always alert to the hypocrisy and the violence in churches. Yet many readers have ignored how central religion is to his thought, particularly with regard to human bodies and how they are shaped. The point is not to turn Foucault into some sort of believer or to extract from him a fixed thesis about religion as such. Rather, it is to see how Foucault engages religious rhetoric page after page--even when religion is not his main topic. When readers follow his allusions, they can see why he finds in religion not only an object of critique, but a perennial provocation to think about how speech works on bodies--and how bodies resist. Arguing that Foucault conducts experiments in writing to frustrate academic expectations about history and theory, Mark Jordan gives equal weight to the performative and theatrical aspects of Foucault's writing or lecturing. How does Foucault stage possibilities of self-transformation? How are his books or lectures akin to the rituals and liturgies that he dissects in them? Convulsing Bodies follows its own game of hide-and-seek with the agents of totalizing systems (not least in the academy) and gives us a Foucault who plays with his audiences as he plays for them--or teaches them.
Women's liberation sought to transform every sector of U.S. society--its educational system, culture, language, politics, and, importantly, the delivery of social services. To enable this movement, women all over the country began to establish women's centers. In New York City, women from almost every local women's liberation group took over an abandoned building in lower Manhattan on New Year's Eve, 1970. They named the building The Fifth Street Women's Building and renovated it to feed, clothe, shelter, and educate women in need. The take-over was a huge success, attracting hundreds of activists and community members. Thirteen days later, the New York City Tactical Police stormed the building, expelled the women, and ended the action. The City then tore the building down and built a parking lot on the site. June Arnold was one of the original planners and an active participant in this episode. When she got out of jail, she went home and wrote this novel about what happened. The Cook and the Carpenter, which quickly gained fame for its use of a non-gendered language, remains one of the best representations of the time period that berthed modern feminism and paved the way for lesbian communities.
A beautiful, unique cookbook with delicious recipes for all stages of cancer treatment and recovery, from a two-time cancer survivor and founder of the Cook for Your Life nutrition-based cooking programs. Cook for Your Life is a one-of-a-kind cookbook for those whose lives are touched by cancer, organized by the patient's needs. Self-taught home cook and two-time cancer survivor Ann Ogden Gaffney discovered during her months of treatment for breast cancer that she was able to find powerful relief for her symptoms through cooking. Realizing that other patients and families could benefit from the skills and techniques she'd learned, she began to offer advice, recipes, and free classes to fellow patients.A former fashion consultant, Gaffney realized after her treatment that her heart was no longer in seasonal colors and hemline trends. Instead, she wanted to help people with cancer and their families cook and care for themselves. In 2007,the nonprofit organization Cook for Your Life was born. Its programs have received funding from the National Institutes of Health (NIH) and have been embraced by organizations such as Columbia University's Mailman School of Public Health, Mount Sinai Health System, Atlantic Health System Cancer Care, the American Cancer Society's Hope Lodge in New York City, and more. Cook for Your Life has touched hundreds of thousands of lives. Now Gaffney delivers her very first highly anticipated cookbook, based on Cook for Your Life's classes.So many cancer cookbooks are too complicated to follow for someone going through the treatment, or too clinical and uninspired to encourage anyone with compromised taste buds to enjoy. This is the first cookbook to organize the recipes into categories according to the way patients feel and their needs in the moment--for example, "Simple" recipes when the patient is fatigued, "Safe" recipes when a patient's immune system is compromised, and "Spicy" recipes when a patient is feeling better and needs to wake up her taste buds.With its warmth, authority, beautiful design, and smartly conceived format, Cook for Your Life empowers patients and families to cook their way back to health.
If chefs are the new rock stars, Anne wants you to rock in your own kitchen! For Anne Burrell, a classically trained chef and host of Food Network's Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home.With Anne's guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you're craving pasta, Chef Anne's Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away.Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it--it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the "sparkle factor!"), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way--as teacher, coach, cooking partner, and friend.Organized from "Piccolini and Firsts" to "Pasta, Seconds, Sides," and, of course, "Dessert" Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats.From the Hardcover edition.
Cooking for family and friends should be a pleasure, but trying to find the time in our busy lives can make it seem like a chore. Mary Berry takes the heat out of the kitchen by showing you how to prepare everything in advance. With each delicious dish Mary proves that convenience doesn't have to mean compromising on flavour, quality or style. Whether you are cooking for family, a few friends or a Christmas crowd, COOK NOW, EAT LATER gets you one step ahead, giving you a hassle-free mealtime. Using clear instructions, the best ingredients and practical shortcuts, Mary's easy-to-follow recipes and tips will give you the cooking confidence you need to make entertaining a breeze.
After nearly twenty years of research, Dr. Peter J. D'Adamo revealed the connection between blood type, diet, and health in Eat Right 4 Your Type. Now, with a team of chefs, he helps you design a total health program that's right for your blood type. Cook Right 4 Your Type is the essential guide for living with a sensible diet individualized for you that allows you to eat food that seems like a major indulgence. With possibilities ranging from lamb stew to lemon squares, and braised vegetables to delicious soups, you'll barely notice you've started a regimen designed to optimize your health, your weight, and your total well-being. Cook Right 4 Your Type includes:* Individualized 30-day meal plans for each blood type* More than 200 great-tasting recipes* Food lists and shopping guides* An easy-to-follow food program
After nearly twenty years of research, Dr. Peter J. D'Adamo revealed the connection between blood type, diet, and health in Eat Right 4 Your Type. Now, with a team of chefs, he helps you design a total health program that's right for your blood type. Cook Right 4 Your Type is the essential guide for living with a sensible diet individualized for you that allows you to eat food that seems like a major indulgence. With possibilities ranging from lamb stew to lemon squares, and braised vegetables to delicious soups, you'll barely notice you've started a regimen designed to optimize your health, your weight, and your total well-being. Cook Right 4 Your Type includes: * Individualized 30-day meal plans for each blood type * More than 200 great-tasting recipes * Food lists and shopping guides * An easy-to-follow food program
Diana dedicates a chapter to each of 12 everyday ingredient groups: chicken, chops, sausages, leg of lamb, fish, leaves, summer veg, winter veg, pasta, summer fruit, winter fruit, and flour and eggs. There are more than 120 recipes, from a wide variety of countries, and each takes only minutes to prepare. Spice rubs, marinades, and flavoured butters feature heavily in the book's many roasts and bakes, but there are lots of other ideas for quick cooking, too.
This Gourmet Girl has to take the heat-because she just can't get away from the kitchen. Chloe Carter desperately needs a job, so she takes one assisting a cookbook writer. Unfortunately it stirs up painful memories of her ex- boyfriend Josh, who left her for Hawaii. While compiling a book of recipes from Boston's top chefs, she comes in contact with one of Josh's friends, Digger. Chloe manages to stay cool until later she finds Digger's apartment charred-with Digger in it. Not believing that an expert chef would die from a grease fire, she sets about looking for Digger's killer. But things get sticky when the tragedy brings Josh back to Boston-and back into Chloe's life.
Still smarting over the break-up with her boyfriend, Josh, Chloe Carter takes a job as a cookbook writer's assistant-a job that puts her in contact with Josh's chef friend, Digger. But when Digger dies in a supposed grease fire, Chloe starts mixing ingredients to find out how he really died-and who killed him.
The Cook, the Crook, and the Real Estate Tycoon, by prize-winning Chinese novelist Liu Zhenyun is a novel of Beijing that paints a microcosm of contemporary China, dealing with classes at the two extremes: the super rich and the migrant workers who make them rich through deceit and corruption. The protagonist, Liu Yuejin, is a work site cook and small-time thief whose bag is stolen. In searching for it he stumbles upon another bag, which contains a flash disk that chronicles high-level corruption, and sets off a convoluted chase. There are no heroes in this scathing, complex, and highly readable critique of the dark side of China's predatory capitalism, corruption, and the plight of the underclasses. A movie adaptation and TV series appeared in 2008 in China.
Tired of always being too hungry (and tired!) to make smart food choices? Ever wonder why the less food you try to eat, the more fat you seem to gain? Ready to start enjoying all your favorite foods and never see an ounce of weight gain? Cook This, Not That! Easy & Awesome 350-Calorie Meals is the ultimate cookbook for people who love to eat--even if they don't love to cook. The authors of the best-selling diet and weight loss series Eat This, Not That! teach you how easy it is to turn the expensive and unhealthy foods in America's restaurants into fat-blasting superfoods that cost just pennies--and take just minutes to make!<P> Can you believe...<P> *At Olive Garden, an order of Chicken Parmigiana will cost you half a day's calories--and a day and a half's worth of sodium! Cook our Chicken Parm recipe at home and save 730 calories and $9.94!<P> *At T.G.I.Friday's, a Santa Fe Chopped Salad carries a whopping 1,800 calories--the equivalent of three Pepperoni Personal Pan Pizzas from Pizza Hut! (You call that a salad???) Try the Cook This, Not That! home version and save 1,460 calories!<P> *Hungry for a panini? At Panera Bread, the Italian Combo on Ciabatta comes loaded with more than 1,000 calories and a side of 45 grams of fat! (In less time than it takes to order their version, you can whip up ours and save 690 calories)<P> With this illustrated guide to hundreds of delicious, simple, lightning-quick recipes--along with the nutrition secrets that lead to fast and permanent weight loss--you'll make the smartest choices for you and your family every time.<P>
Indulge your most decadent food cravings with fast, easy, and delicious recipes that strip away pounds and put dollars back in your pocket. Discover the weigh-loss power of comfort-food classics, based on America's most popular restaurant favorites and reimagined just for you by the authors of the bestselling Eat This, Not That! series. Studies show that when people eat out they consume hundreds more calories than they would if they ate at home. So it stands to reason that cooking and eating more meals at home is one of the most effective strategies to lose belly fat. That's why David Zinczenko and Matt Goulding, who have helped millions order smarter at restaurants, now extend their life-altering advice to America's kitchens. Cook This, Not That! Skinny Comfort Foods is not a typical cookbook. Along with recipes, it delivers an intelligent (and tasty!) strategy for controlling the number of calories you consume. By starting with the best ingredients and the right plan, cooks of any skill level can create delicious meals that actually help them burn more body fat. Best of all, these recipes produce traditional comfort foods, including macaroni and cheese, hamburgers, pizzas, grilled cheese sandwiches--even chocolate chip cookies. Here's the logic: if these foods satisfy your hunger and taste buds, you'll be far less likely to rush for a bag of chips or tub of ice cream two hours after dinner. Cook This, Not That! books have reintroduced hundreds of thousands of people to the joy of cooking by making meal preparation fast and easy. Achieve restaurant tastes right in your own kitchen for a lot less money and much fewer calories.
From the bestselling authors of Eat This, Not That! comes a proven new plan to help you save money and lose 10, 20, 30 pounds or more! In Cook This, Not That! World's Greatest Weight Loss Recipes, David Zinczenko and Matt Goulding provide an easy-to-use program featuring family-friendly dishes you can make in minutes! Imagine: * Lose weight with cheese fries! This 20-minute recipe will save you 1,550 calories (and a trip to the mall). Do this once a week and lose 23 pounds this year! * Save 900 calories with macaroni and cheese. Discover a delicious recipe that beats the best restaurant fare in America! * Slim down with spicy Buffalo Wings! Save more than 1,000 calories and $9 every time you indulge yourself with this recipe. * Save 1,628 calories and $6.74 with an incredible blender drink that tastes just like Smoothie King's popular Hulk. (Make this twice a week and put $700 in your pocket this year--while stripping 48 pounds off your waist!) * Drop 23 pounds this year--by eating ribs. Our Smoky Ribs with Peach BBQ Sauce will save you 1,520 calories and more than $14. * Save 810 calories with sausage lasagna. Recreate this popular dish from Olive Garden! With Cook This, Not That! World's Greatest Weight Loss Recipes, you'll be ready to strip away fat, save hundreds of dollars, and cook your way to a perfect, lean, and chiseled physique.
"This collection of brilliantly conceived, seasonally driven recipes has quickly become one of my favorites. Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook."-Gwyneth Paltrow, author of My Father's Daughter"Fig Snacking Cake Stupendous Hummus Whatever Greens You've Got Salad I want all of it! Melissa's smart, welcoming style and love of food infuse this wonderful cookbook. It's an extremely personal collection of recipes, each with its own subtle twists and original flavors, and on every page you hear Melissa's voice reassuringly guiding you around the kitchen."-Amanda Hesser, author of The Essential New York Times Cookbook and co-founder of food52.comMelissa Clark, New York Times Dining Section columnist, offers a calendar year's worth of brand-new recipes for cooking with fresh, local ingredients-replete with lively and entertaining stories of feeding her own family and friends.Many people want to eat well, organically and locally, but don't know where or even when to begin, since the offerings at their local farmers' market change with the season. In Cook This Now, Melissa Clark shares all her market savvy, including what she decides to cook after a chilly visit to the produce section in the dead of winter; what to bring to a potluck dinner that's guaranteed to be a hit; and how she feeds her marathon-running husband and finicky toddler. In addition, she regales us with personal stories about good times with family and friends, and cooking adventures such as her obsessive cherry pie experimentation and the day she threw out her husband's last preserved Meyer lemon.In her welcoming, friendly voice, Melissa takes you inside her life while providing the dishes that will become your go-to meals for your own busy days. Recipes include Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata; Baked Apples with Fig and Cardamom Crumble; Honey-Roasted Carrot Salad with Arugula and Almonds; Quick-Braised Pork Chops with Spring Greens and Anchovies; Coconut Fudge Brownies-and much more.Melissa delivers easy, delicious meals featuring organic, fresh ingredients that can be uniquely obtained during each particular month. It can be a real challenge to feed families these days, but Melissa's recipes and inviting writing encourage home cooks to venture outside of the familiar, yet please everyone at the table.
"This collection of brilliantly conceived, seasonally driven recipes has quickly become one of my favorites. Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook," -Gwyneth Paltrow, author of "My Father's Daughter." "Fig Snacking Cake? Stupendous Hummus? Whatever Greens You've Got Salad? I want all of it! Melissa's smart, welcoming style and love of food infuse this wonderful cookbook. It's an extremely personal collection of recipes, each with its own subtle twists and original flavors, and on every page you hear Melissa's voice reassuringly guiding you around the kitchen. " -Amanda Hesser, author of The Essential New York Times Cookbook and co-founder of food52.com. Melissa Clark, New York Times Dining Section columnist, offers a calendar year's worth of brand-new recipes for cooking with fresh, local ingredients-replete with lively and entertaining stories of feeding her own family and friends. Many people want to eat well, organically and locally, but don't know where or even when to begin, since the offerings at their local farmers' market change with the season. In Cook This Now, Melissa Clark shares all her market savvy, including what she decides to cook after a chilly visit to the produce section in the dead of winter; what to bring to a potluck dinner that's guaranteed to be a hit; and how she feeds her marathon-running husband and finicky toddler. In addition, she regales us with personal stories about good times with family and friends, and cooking adventures such as her obsessive cherry pie experimentation and the day she threw out her husband's last preserved Meyer lemon. In her welcoming, friendly voice, Melissa takes you inside her life while providing the dishes that will become your go-to meals for your own busy days. Recipes include Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata; Baked Apples with Fig and Cardamom Crumb<= Honey-Roasted Carrot Salad with Arugula and Almonds; Quick-Braised Pork Chops with Spring Greens and Anchovies; Coconut Fudge Brownies-and much more. Melissa delivers easy, delicious meals featuring organic, fresh ingredients that can be uniquely obtained during each particular month. It can be a real challenge to feed families these days, but Melissa's recipes and inviting writing encourage home cooks to venture outside of the familiar, yet please everyone at the table.
LOSE WEIGHT WITHOUT LOSING YOUR MIND! Cook Yourself Thin is a healthy, delicious way to drop a dress size without all the gimmicks. For some of us, losing weight has always been a struggle. The challenge: figuring out how to cook healthy, low-fat foods that won't leave you hungry, bored, or running for a gallon of ice cream! Cook Yourself Thin shows how to cut calories, change diets, and improve health without sacrificing the foods we love. Cook Yourself Thin is not a fad diet. It gives skinny alternatives to your cravings. You can't live without your chocolate cake or mac 'n' cheese? You don't have to! (See Very Chocolate Cake, page 200.) There's never enough time to cook? Cook Yourself Thin keeps it simple--with easy instructions and fun recipes you'll want to make again and again. What are you waiting for? Cook Yourself Thin!
From the #1 New York Times Bestselling Series . . . Cook Yourself Thin FASTERLose Weight without Losing Your Mind!Discover what everyone is talking about: the easiest, most enjoyable way to lasting weight loss. Following the smash hit original comes this brand-new collection of over 75 even easier recipes, plus smart cooking tips and real-life success stories. Finally, a diet to savor . . .Cook Yourself Thin FASTER delivers more mouthwatering low-fat recipes, more skinny alternatives to your cravings, and more quick and easy meals in HALF the time! We know there's hardly ever enough time to cook. With Cook Yourself Thin FASTER you can drop a dress size without sacrificing the foods you love and spend less time in the kitchen so you can enjoy . . . life!Have your cake and eat it too with these delectable recipes: Mini Blueberry Muffins Seven-Layer Dip Pineapple Mojitos Asian Chicken Salad Shrimp and Grits Cheese "Fries" Carrot Soup with a Kick Flank Steak with Indian Salsa White Pizza with Roasted MushroomsWhat are you waiting for? Cook Yourself Thin FASTER!
It's a recipe for disaster when bookbinder Brooklyn Wainwright is asked to restore an antique cookbook.... Brooklyn has always been a little obsessed with food, but it was her sister Savannah who became a chef, graduating from the prestigious Cordon Bleu school in Paris. She and her classmates all went on to successful careers, but none of them achieved culinary superstardom like Savannah's ex-boyfriend Baxter Cromwell. When Baxter invites the old gang to participate in his new restaurant's gala opening in San Francisco, Savannah looks forward to seeing her friends, and even asks Brooklyn to restore a tattered cookbook--an old gift from Baxter--as a present for him. But Brooklyn immediately recognizes that the book, which has strange notes and symbols scrawled in the margins, is at least two hundred years old. She thinks that it probably belongs in a museum, but Savannah insists on returning it to Baxter. Shortly after receiving the gift, Baxter is found dead, with Savannah kneeling over him, bloody knife in hand, and the rare cookbook has disappeared. Brooklyn knows her sister didn't kill him, and she suspects the missing cookbook might lead to the real villain. Now Brooklyn will have to turn up the heat on the investigation before Chef Savannah finds herself slinging hash in a prison cafeteria.
Told through the eyes of a 5-year-old boy, this is a story of adventure and discovery in a cookcamp located in the Canadian woods during World War II.<P> When?: World War II<P> Where?: A cookcamp in the Canadian woods<P> Why?: He's not really sure. <P> One summer, a 5-year-old boy goes to live with his grandmother in a cookcamp. The camp is home to 9 men who are building a road through the woods. The boy misses his mother, but at the same time the camp becomes home--a special home where he learns to spit and rides the tractor. It's a wonderful summer, but then he lets slip to his grandmother about "Uncle Casey" and she writes seven letters to his mother. Seven letters that she mails "good and hard." A short while later, the boy returns home.
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
A uniquely enjoyable quest to understand the transformative magic of cooking - from Michael Pollan, bestselling author of In Defence of FoodIn a culture of celebrity chefs and food reality shows, in countries which are crammed with fresh ingredients flown in from every corner of the Earth, we nonetheless year-on-year wade ever deeper into a great swamp of processed foods. The more we watch food on television, the less food we actually prepare and cook. Michael Pollan's marvellous new book is a clarion-call for the virtues and values of proper cooking - an essential, defining human activity which sits at the heart of our cultures, shapes family life and is in itself hugely enjoyable. Pollan recreates the transformative fundamentals of how we cook, building from the most basic principles: cooking with fire, cooking with water, cooking with air and cooking with earth. Cooked is an extremely funny and surprising plea to Pollan's readers to take control of their own fates and revel again in what should be a lifetime's engagement with the almost magical activity of making food. And it is, of course, about so much more - how cooking can transform both how we think about ourselves and about our families and friends. Praise for In Defence of Food:'With his lucid style and innovative research, Pollan deserves his reputation as one of the most respectable voices in the modern debate about food' Tristram Stuart, Financial Times'Brings home the real wonder of eating food' Sunday Times'A tough, witty, cogent rebuttal to the preposition that food can be reduced to its nutritional components without the loss of something essential . . . a lively, invaluable book' Janet Maslin, New York TimesAbout the author:Michael Pollan is the author of Second Nature, A Place of My Own, The Botany of Desire, The Omnivore's Dilemma, In Defence of Food and Food Rules. He lives in California.
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