Presents an examination of the fast food industry, tracing its history and discussing how it arose in postwar America, as well as the impact it has had on economy, food production, and popular culture.

"You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes the pervasive and dangerous fraud perpetrated on unsuspecting Americans. Real Food/Fake Food brings readers into the unregulated food industry, revealing the alarming...

Perfect for book lovers and foodies alike—a splendid cookbook featuring recipes inspired by classic works of literature and modern favorites
Wake up to a perfect breakfast with Mrs. Dalby’s Buttermilk Scones, courtesy of James Herriot’s All Things Bright and Beautiful and Ichabod’s Slapjacks, as featured in Washington Irving’s The Legend of Sleepy Hollow. There’s homey comfort food...

The true adventures of David Fairchild, a late-nineteenth-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes--and thousands more--to the American plate. "In the nineteenth century American meals were about subsistence, not enjoyment. Agriculture yielded stable, basic crops like soybeans, corn, and barley, and few growers considered variety or flavor. But as a new century approached, appetites...

"In The Secret Wisdom of Nature, master storyteller and international sensation Peter Wohlleben takes readers on a thought-provoking exploration of the vast natural systems that make life on Earth possible. In this tour of an almost unfathomable world, Wohlleben describes the fascinating interplay between animals and plants and answers such questions as: How do they influence each other? Do lifeforms communicate across species boundaries? And what...

A resource guide to making green changes when buying, cooking, and eating food, discussing what kind of food to buy, where to shop, food storage, cooking utensils and methods, clean-up, waste, and best choices in meat, dairy, seafood, drinks, fruits, vegetables, and packaged foods. Includes recipes.

Colorado caterer Goldy Schulz, hired by old college friend Barry Dean to cater a cocktail party for the Westside Mall's Elite Shoppers Club, finds herself mired in a murder investigation when Barry is found stabbed to death with one of her new kitchen knives.

The author offers an account of his entry into the world of a professional cook-in-training, documenting his experiences in the kitchen of Mario Batali's restaurant Babbo and his apprenticeships in Italy with Batali's former teachers.

Caterer Goldy Schulz, temporarily shut down while her kitchen is remodeled, must cook up a quick crime-solving recipe when she makes arrangements to sell an item from her husband's collection of war memorabilia, only to have her buyer turn up suspiciously dead on the ski slopes