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But is it really that simple? \u003cp\u003e\u003c\/p\u003eIn this riveting and beautifully-written book, Sarah Bowen, Joslyn Brenton, and Sinikka Elliott take us into the kitchens of nine women to tell the complicated story of what it takes to feed a family today. All of these mothers love their children and want them to eat well. But their kitchens are not equal. From cockroach infestations and stretched budgets to picky eaters and conflicting nutrition advice, Pressure Cooker exposes how modern families struggle to confront high expectations and deep-seated inequalities around getting food on the table. \u003cp\u003e\u003c\/p\u003eBased on extensive interviews and field research in the homes and kitchens of a diverse group of American families, Pressure Cooker challenges the logic of the most popular foodie mantras of our time, showing how they miss the mark and up the ante for parents and children. Romantic images of family meals are inviting, but they create a fiction that does little to fix the problems with the food system. The unforgettable stories in this book evocatively illustrate how class inequality, racism, sexism, and xenophobia converge at the dinner table. If we want a food system that is fair, equitable, and nourishing, we must look outside the kitchen for answers.\u003c\/body\u003e","brand":"Oxford University Press","offers":[{"title":"Pressure Cooker: Why Home Cooking Won't Solve Our Problems and What We Can Do about It | Sarah Bowen | Hardcover | 9780190663292 | Used: Good | Food Writing 1664344","offer_id":48750410334360,"sku":"1664344","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/41wOd7wfQfL.jpg?v=1773940015"},{"product_id":"rebel-chef-in-search-of-what-matters","title":"Rebel Chef: In Search of What Matters","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eRebel Chef: In Search of What Matters\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eDominique Crenn\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780735224742\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003ePenguin Press\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2020\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003eHardcover\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eEdition: \u003c\/b\u003eIllustrated\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eClean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003e\u003cb\u003eThe inspiring and deeply personal memoir from highly acclaimed chef Dominique Crenn\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eBy the time Dominique Crenn decided to become a chef, at the age of twenty-one, she knew it was a near impossible dream in France where almost all restaurant kitchens were run by men. So, she left her home and everything she knew to move to San Francisco, where she would train under the legendary Jeremiah Tower. Almost thirty years later, Crenn was awarded three Michelin Stars in 2018 for her influential restaurant Atelier Crenn, and became the first female chef in the United States to receive this honor - no small feat for someone who hadn't gone to culinary school or been formally trained. \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eRebel Chef\u003c\/i\u003e, Crenn tells of her untraditional coming-of-age as a chef, beginning with her childhood in Versailles where she was emboldened by her parents to be curious and independent. But there is another reason Crenn has always felt free to pursue her own unconventional course. Adopted as a toddler, she didn't resemble her parents or even look traditionally French. Growing up she often felt like an outsider, and was haunted by a past she knew nothing about. But after years of working to fill this blank space, Crenn has embraced the power her history gives her to be whoever she wants to be. \u003cp\u003e\u003c\/p\u003e Here is a disarmingly honest and revealing look at one woman's evolution from a daring young chef to a respected activist. Reflecting on the years she spent working in the male-centric world of professional kitchens, Crenn tracks her career from struggling cook to running one of the world's most acclaimed restaurants, while at the same time speaking out on restaurant culture, sexism, immigration, and climate change. At once a tale of personal discovery and a tribute to unrelenting determination, \u003ci\u003eRebel Chef\u003c\/i\u003e is the story of one woman making a place for herself in the kitchen, and in the world.\u003c\/body\u003e","brand":"Penguin Press","offers":[{"title":"Rebel Chef: In Search of What Matters | Dominique Crenn | Hardcover | 9780735224742 | Used: Very Good | Food Writing 1639067","offer_id":48750410399896,"sku":"1639067","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/71XUTOZUWqL.jpg?v=1773940014"},{"product_id":"reclaiming-our-food-how-the-grassroots-food-movement-is-changing-the-way-we-eat","title":"Reclaiming Our Food: How the Grassroots Food Movement Is Changing the Way We Eat","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eReclaiming Our Food: How the Grassroots Food Movement Is Changing the Way We Eat\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eTanya Denckla Cobb\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9781603427999\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eStorey Publishing, LLC\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2011\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003ePaperback\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eEdition: \u003c\/b\u003e2011\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eExcellent, unmarked copy with little wear and tight binding. 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And, according to Cycon, 99 percent of the people involved in the coffee economy have never been to a coffee village. They let advertising and images from the major coffee companies create their worldview.\u003c\/p\u003e \u003cp\u003eCycon changes that in this compelling book, taking the reader on a tour of ten countries in nine chapters through his passionate eye and unique perspective. Cycon, who is himself an amalgam-equal parts entrepreneur, activist, and mischievous explorer-has traveled extensively throughout the world's tropical coffeelands, and shows readers places and people that few if any outsiders have ever seen. 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Drawing on his personal experiences raising pigs as well as his sharp investigative instincts, Estabrook covers the range of the human-porcine experience. He embarks on nocturnal feral pig hunts in Texas. He visits farmers who raise animals in vast confinement barns for Smithfield and Tyson, two of the country's biggest pork producers. And he describes the threat of infectious disease and the possible contamination of our food supply. Through these stories shines Estabrook's abiding love for these remarkable creatures. Pigs are social, self-aware, and playful, not to mention smart enough to master the typical house dog commands of \"sit, stay, come\" twice as fast as your average pooch. With the cognitive abilities of at least three-year-olds, they can even learn to operate a modified computer. Unfortunately for the pigs, they're also delicious to eat.\u003c\/p\u003e\n\u003cp\u003eEstabrook shows how these creatures are all too often subjected to lives of suffering in confinement and squalor, sustained on a drug-laced diet just long enough to reach slaughter weight, then killed on mechanized disassembly lines. But it doesn't have to be this way. \u003cem\u003ePig Tales\u003c\/em\u003e presents a lively portrait of those farmers who are taking an alternative approach, like one Danish producer that has a far more eco-friendly and humane system of pork production, and new, small family farms with free-range heritage pigs raised on antibiotic-free diets. It is possible to raise pigs responsibly and respectfully in a way that is good for producers, consumers, and some of the top chefs in America.\u003c\/p\u003e\n\u003cp\u003eProvocative, witty, and deeply informed, \u003cem\u003ePig Tales\u003c\/em\u003e is bound to spark conversation at dinner tables across America.\u003c\/p\u003e\n\u003c\/body\u003e","brand":"W. W. 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Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003e\u003cb\u003eThe author of the New York Times bestseller \u003ci\u003eThe Sharper Your Knife, The Less You Cry\u003c\/i\u003e tells the inspiring story of how she helped nine others find their inner cook.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAfter graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's \"chefternal\" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.\u003c\/body\u003e","brand":"Penguin Books","offers":[{"title":"Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices Into Fearless Home Cooks | Kathleen Flinn | Paperback | 9780143122173 | Used: Very Good | Food Writing 1619670","offer_id":48750410629272,"sku":"1619670","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/61kFnoeMnXL.jpg?v=1773940016"},{"product_id":"crushed-how-a-changing-climate-is-altering-the-way-we-drink","title":"Crushed: How a Changing Climate Is Altering the Way We Drink","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eCrushed: How a Changing Climate Is Altering the Way We Drink\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eBrian Freedman\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9781538166307\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eRowman \u0026amp; Littlefield Publishers\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2022\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003eHardcover\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eNumber of Pages: \u003c\/b\u003e224\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eClean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003e\u003cp\u003e\u003cb\u003e\"For oenophiles and anyone interested in ways climate change is affecting what's on the table, this is a must-read.\"\u003c\/b\u003e\u003cb\u003e\u003ci\u003e Publishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eTake a tour of wine and spirit production around the world and how climate change is affecting it at every stage - from cultivation to consumption. \u003c\/b\u003e\u003cbr\u003eClimate change is altering the very nature of wine and spirit production around the world. From the unimaginably destructive fires that rip through California's wine country with terrifying frequency to the floods and hail storms that threaten grape and grain harvests from Bordeaux to Kentucky and beyond, no one involved in the world of beverage production is immune. Thankfully, it's not all doom and gloom: The rising temperatures brought on by climate change have allowed southern English wine producers to gain a foothold in the world of sparkling wine: Their best bubblies are finally gaining the kind of respect that producers have dreamed about for decades. CRUSHED takes readers on a tour of the world of wines and spirits, and tells the stories of the visionary growers and producers in eight key regions that are being affected by a climate whose shifts have been far more sudden and dramatic than they ever could have predicted.\u003cbr\u003eCRUSHED is written for everyone who enjoys a nice glass of wine or a great dram of whiskey, and who has ever wondered how it got from its literal roots to the glass they're holding in their hand. It's for anyone who is interested in the ways in which our dramatically shifting natural environment is affecting the beverages we've all taken for granted.\u003cbr\u003eOver the course of eight gripping chapters, each one focusing on a different part of the wine and spirits world, readers are taken into the lives of the people responsible for some of the most delicious drinks in the world in fascinating, revealing, and riveting ways. Plenty of books have been written about the effects of climate change on our food system, yet none has so vividly given readers the opportunity to understand how their beloved wines and spirits are being affected. 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Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003eApples are so ordinary and so ubiquitous that we often take them for granted. Yet it is surprisingly challenging to grow and sell such a common fruit. In fact, producing diverse, tasty apples for the market requires almost as much ingenuity and interdependence as building and maintaining a vibrant democracy. 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She shows us why sustaining family orchards, like family farms, may be essential to the soul of our nation.\u003c\/body\u003e","brand":"University Of Iowa Press","offers":[{"title":"Good Apples: Behind Every Bite | Susan Futrell | Paperback | 9781609384821 | Used: Very Good | Food Writing 1698171","offer_id":48750411481240,"sku":"1698171","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/61dWVRPpU-L.jpg?v=1773940088"},{"product_id":"upstairs-delicatessen-on-eating-reading-reading-about-eating-and-eating-while-reading","title":"Upstairs Delicatessen: On Eating, Reading, Reading about Eating, and Eating While Reading","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eUpstairs Delicatessen: On Eating, Reading, Reading about Eating, and Eating While Reading\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eDwight Garner\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780374603427\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eFarrar, Straus and Giroux\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2023\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003eHardcover\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eExcellent, unmarked copy with little wear and tight binding. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003e\u003cp\u003e\u003cb\u003eGarner gathers a literary chorus to capture the joys of reading and eating in this comic, personal classic. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eReading and eating, like Krazy and Ignatz, Sturm und Drang, prosciutto and melon, Simon and Schuster, and radishes and butter, have always, for me, simply gone together. The book you're holding is a product of these combined gluttonies.\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eDwight Garner, the beloved \u003ci\u003eNew York Times \u003c\/i\u003ecritic and the author of \u003ci\u003eGarner's Quotations\u003c\/i\u003e, serves up the intertwined pleasures of books and food. 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He writes with tenderness and humor about his mayonnaise-laden childhood in West Virginia and Naples, Florida (and about his father's famous peanut butter and pickle sandwich), his mind-opening marriage to a chef from a foodie family (\"Cree grew up taking leftover frog legs to school in her lunch box\"), and the words and dishes closest to his heart. 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It preoccupies our popular culture, our fantasies, and even our moralizing. With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to discovering the true meaning of food in our lives? 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The oysters with which your meal began are, uniquely, eaten uncooked and unkilled...a food that unites you with your Neolithic ancestors.\u003c\/p\u003e\n\u003cp\u003eThese are a sampling of the remarkable connections found in Felipe Fernandez-Armesto's newest and most entertaining work yet, the story of the eight great revolutions in the history of food, from the origins of cooking to the inception of herding and agriculture to the industrialization and globalization of food. Because cuisine is a -- perhaps the -- defining characteristic of a culture, Near a Thousand Tables is a sampler of civilizations; because we meet our environment most intimately when we eat, this is an exploration in historical ecology. Because cooks were the first chemists, this is a history of science. 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With keen observations and sly wit, Madison presents a series of essays and vignettes that introduce us to the characters who make our food, the economy that produces it, and the spirit that has placed farmers' markets among the fastest growing movements in the country.\u003c\/body\u003e","brand":"Heyday","offers":[{"title":"Blithe Tomato | Mike Madison | Paperback | 9781597140249 | Used: Like New | Food Writing 1693121","offer_id":48750412071064,"sku":"1693121","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/41RBA8KY1ZL.jpg?v=1773940093"},{"product_id":"how-italian-food-conquered-the-world","title":"How Italian Food Conquered the World","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eHow Italian Food Conquered the World\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eJohn F Mariani\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780230104396\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eSt. Martin's Press\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2011\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003eHardcover\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eEdition: \u003c\/b\u003eFirst Edition\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eExcellent, unmarked copy with little wear and tight binding. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003e\u003cp\u003eNot so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called \"Italy,\" then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. 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We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003eIn \u003ci\u003eA Hedonist in the Cellar, \u003c\/i\u003e Jay McInerney gathers more than five years' worth of essays and continues his exploration of what's new, what's enduring, and what's surprising-giving his palate a complete workout and the reader an indispensable, idiosyncratic guide to a world of almost infinite variety. Filled with delights oenophiles everywhere will savor, this is a collection driven not only by wine itself but also the people who make it. \u003cp\u003e\u003c\/p\u003eAn entertaining, irresistible book that is essential for anyone enthralled by the myriad pleasures of wine.\u003c\/body\u003e","brand":"Knopf Doubleday Publishing Group","offers":[{"title":"Hedonist in the Cellar: Adventures in Wine: Essays | Jay McInerney | Paperback | 9781400096374 | Used: Like New | Food Writing 1693672","offer_id":48750416986264,"sku":"1693672","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/71itU0JpbDL.jpg?v=1773940167"},{"product_id":"bourbon-empire-the-past-and-future-of-americas-whiskey","title":"Bourbon Empire: The Past and Future of America's Whiskey","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eBourbon Empire: The Past and Future of America's Whiskey\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eReid Mitenbuler\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780143108146\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003ePenguin Books\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2016\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003ePaperback\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eEdition: \u003c\/b\u003eReprint\n\u003cbr\u003e\u003cb\u003eNumber of Pages: \u003c\/b\u003e336\n\u003cbr\u003e\u003cb\u003eCondition: \u003c\/b\u003eUsed Copy\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003e\u003cb\u003e\"Pulls aside the curtain of puffery to show . . . the business of liquor to be every bit as fascinating as the fictions in which the distillers love to swaddle themselves.\" --Wayne Curtis, \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Walk into a well-stocked liquor store and you'll see countless whiskey brands, each boasting an inspiring story of independence and heritage. And yet, more than 95% of the nation's whiskey comes from a small handful of giant companies with links to organized crime, political controversy, and a colorful history that is far different than what appears on modern labels. In \u003ci\u003eBourbon Empire\u003c\/i\u003e, Reid Mitenbuler shows how bourbon, America's most iconic style of whiskey, and the industry surrounding it, really came to be--a saga of shrewd capitalism as well as dedicated craftsmanship. \u003cp\u003e\u003c\/p\u003e Mitenbuler traces the big names--Jim Beam, Maker's Mark, Evan Williams, and more--back to their origins, exploring bourbon's founding myths and great successes against the backdrop of America's economic history. Illusion is separated from reality in a tale reaching back to the Whiskey Rebellion of 1794, when the ideologies of Thomas Jefferson and Alexander Hamilton battled to define the soul of American business. That debate continues today, punctuated along the way by Prohibition-era bootleggers, the liquor-fueled origins of NASCAR, intense consolidation driven by savvy lobbying, and a Madison Avenue plot to release five thousand parrots--trained to screech the name of a popular brand--into the nation's bars. \u003cp\u003e\u003c\/p\u003e Today, the whiskey business takes a new turn as a nascent craft distilling movement offers the potential to revolutionize the industry once again. But, as Mitenbuler shows, many take advantage of this excitement while employing questionable business practices, either by masquerading whiskey made elsewhere as their own or by shortcutting the proven production standards that made many historic brands great to begin with. \u003cp\u003e\u003c\/p\u003e A tale of innovation, success, downfall, and resurrection, \u003ci\u003eBourbon Empire\u003c\/i\u003e is an exploration of the spirit in all its unique forms, creating an indelible portrait of both American whiskey and the people who make it.\u003c\/body\u003e","brand":"Penguin Books","offers":[{"title":"Bourbon Empire: The Past and Future of America's Whiskey | Reid Mitenbuler | Paperback | 9780143108146 | Used: Very Good | Food Writing 1697126","offer_id":48750417019032,"sku":"1697126","price":7.95,"currency_code":"USD","in_stock":true},{"title":"Bourbon Empire: The Past and Future of America's Whiskey | Reid Mitenbuler | Paperback | 9780143108146 | Used: Very Good | Back Stacks A 1776897","offer_id":49765546164376,"sku":"1776897","price":10.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/81wIUy2pX8L.jpg?v=1773940167"},{"product_id":"main-street-vegan-everything-you-need-to-know-to-eat-healthfully-and-live-compassionately-in-the-real-world","title":"Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eMain Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eVictoria Moran\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9781585429332\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eTarcherPerigee\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2012\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003ePaperback\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eEdition: \u003c\/b\u003eOriginal\n\u003cbr\u003e\u003cb\u003eNumber of Pages: \u003c\/b\u003e400\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eExcellent, unmarked copy with little wear and tight binding. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003eHollywood celebrities are doing it. Corporate moguls are doing it. But what about those of us living in the real world--and on a real budget? \u003cp\u003e\u003c\/p\u003eAuthor and holistic health practitioner Victoria Moran started eating only plants nearly thirty years ago, raised her daughter, Adair, vegan from birth, \u003cp\u003e\u003c\/p\u003eand maintains a sixty-pound weight loss. In \u003ci\u003eMain Street Vegan\u003c\/i\u003e, Moran offers a complete guide to making this dietary and lifestyle shift with an \u003cp\u003e\u003c\/p\u003eemphasis on practical \"baby steps,\" proving that you don't have to have a personal chef or lifestyle coach on speed dial to experience the physical \u003cp\u003e\u003c\/p\u003eand spiritual benefits of being a vegan. This book provides practical advice and inspiration for everyone--from Main Street to Wall Street, and \u003cp\u003e\u003c\/p\u003eeverywhere between. \u003cp\u003e\u003c\/p\u003e\"Finally, a book that isn't preaching to the vegan choir, but to the people in the pews--and the ones who can't fit in those pews. This is a book for the Main Street majority who aren't vegans. Once you read this, you'll know it's possible to get healthy and enjoy doing it--even if you live in Paramus or Peoria.\"--\u003cb\u003eMichael Moore\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"A great read for vegans and aspiring vegans.\"--\u003cb\u003eRussell Simmons\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"Yet another divine gift from Victoria Moran. Main Street Vegan covers it all--inspiration, information, and out of this world recipes. This book is a gem.\"--\u003cb\u003eRory Freedman, co-author Skinny Bitch \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Main Street Vegan is exactly the guide you need to make changing the menu effortless. Victoria Moran covers every aspect of plant-based eating and cruelty-free living, with everything you need to make healthy changes stick.\"--\u003cb\u003eNeal Barnard, MD\u003c\/b\u003e, president, Physicians Committee for Responsible Medicine, and \u003ci\u003eNY Times\u003c\/i\u003e bestselling author of \u003ci\u003e21-Day Weight Loss Kickstart \u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\"A great book for anyone who's curious about veganism. It shows that not all vegans are weirdos like me.\"--\u003cb\u003eMoby\u003c\/b\u003e\n\u003c\/body\u003e","brand":"TarcherPerigee","offers":[{"title":"Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World | Victoria Moran | Paperback | 9781585429332 | Used: Like New | Food Writing 1697871","offer_id":48750417051800,"sku":"1697871","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/71wlirTk18L.jpg?v=1773940167"},{"product_id":"extra-virginity-the-sublime-and-scandalous-world-of-olive-oil","title":"Extra Virginity: The Sublime and Scandalous World of Olive Oil","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eExtra Virginity: The Sublime and Scandalous World of Olive Oil\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eTom Mueller\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780393343618\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eW. 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A superbly crafted combination of cultural history and food manifesto, \u003cem\u003eExtra Virginity\u003c\/em\u003e takes us on a journey through the world of olive oil, opening our eyes to olive oil's rich past as well as to the fierce contemporary struggle between oil fraudsters of the globalized food industry and artisan producers whose oil truly deserves the name \"extra virgin.\"\u003c\/p\u003e\n\u003c\/body\u003e","brand":"W. W. 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We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003eWhen Mario Batali was asked his favorite food city, he responded, \"New Orleans, hands down.\" No city has as many signature dishes, from gumbo and beignets to pralines and po' boys, from muffuletta and Oysters Rockefeller to king cake and red beans and rice (every Monday night), all of which draw nearly 9 million hungry tourists to the city each year.\u003cbr\u003e\u003cbr\u003e In this fully revised and updated new edition, \u003cem\u003eEat Dat New Orleans\u003c\/em\u003e celebrates both New Orleans's food and its people. It highlights nearly 250 eating spots--sno-cone stands and food carts as well as famous restaurants--and spins tales of the city's food lore, such as the controversial history of gumbo and the Shakespearean drama of restaurateur Owen Brennan and his heirs. Both first-time visitors and seasoned travelers will be helped by a series of appendices that list restaurants by cuisine, culinary classes and tours, food festivals, and indispensable \"best of\" lists chosen by an A-list of the city's food writers and media personalities, including Poppy Tooker, Lolis Eric Elie, Ian McNulty, Sara Roahen, Marcelle Bienvenu, Amy C. Sins, and Liz Williams.\u003c\/body\u003e","brand":"Countryman Press","offers":[{"title":"Eat Dat New Orleans: A Guide to the Unique Food Culture of the Crescent City | Michael Murphy | Paperback | 9781581573176 | Used: Like New | Food Writing 1573682","offer_id":48750417150104,"sku":"1573682","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/71Vh-1A0HqL.jpg?v=1773940168"},{"product_id":"coming-home-to-eat-the-pleasures-and-politics-of-local-foods","title":"Coming Home to Eat: The Pleasures and Politics of Local Foods","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eComing Home to Eat: The Pleasures and Politics of Local Foods\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eGary Paul Nabhan\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780393323740\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eW. W. Norton \u0026amp; Company\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2002\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003ePaperback\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eNumber of Pages: \u003c\/b\u003e336\n\u003cbr\u003e\u003cb\u003eCondition: \u003c\/b\u003eUsed Copy\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003eIssuing a \"profound and engaging...passionate call to us to re-think our food industry\" (Jim Harrison, author of \u003cem\u003eThe Raw and the Cooked\u003c\/em\u003e), Gary Paul Nabhan reminds us that eating close to home is not just a matter of convenience--it is an act of deep cultural and environmental significance. Embodying \"a perspective...at once ecological, economic, humanistic, and spiritual\" (\u003cem\u003eLos Angeles Times\u003c\/em\u003e), Nabhan has dedicated his life to raising awareness about food--as an avid gardener, as an ethnobotanist preserving seed diversity, and as an activist devoted to recovering native food traditions in the Southwest. This \"inspired and eloquently detailed account\" (Rick Bayless, Chefs Collaborative) tells of his year-long mission to eat only foods grown, fished, or gathered within two hundred miles of his home. \"A good book for gardeners to read this winter\" (\u003cem\u003eThe New York Times\u003c\/em\u003e), Nabhan's work \"weav[es] together the traditions of Thoreau and M. F. K. Fisher [in] a soul food treatise for our time\" (Peter Hoffman, Chefs Collaborative).\u003c\/body\u003e","brand":"W. W. 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Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003e\u003cb\u003eWhet Your Appetites for A Fascinating History of American Food \u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\"Terrific food journalism. Page uncovers the untold backstories of American food. A great read.\" --\u003cb\u003eGeorge Stephanopoulos\u003c\/b\u003e, Good Morning America, This Week and ABC News' Chief Anchor\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e2021 International Book Awards finalist in History: United States\u003cbr\u003eLiving Now Book Award, Silver - Cookbooks, Ethnic Holiday\u003cbr\u003e#1 New Release in History Humor, Food \u0026amp; Cooking, and Media Tie-In Cooking \u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDavid Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show \u003cem\u003eDiners, Drive-Ins and Dives\u003c\/em\u003e. Now from this two-time Emmy winner comes \u003cem\u003eFood Americana\u003c\/em\u003e, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate.\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe remarkable history of American food.\u003c\/b\u003e What is American cuisine, what national menu do we share, what dishes have we chosen, how did they become \"American,\" and how are they likely to evolve from here? David Page answers all these questions and more.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eEngaging, insightful, and often humorous. \u003c\/b\u003eThe inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFood Americana is a riveting ride into everything we eat and why. \u003c\/b\u003eFrom a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ \u0026amp; Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMeet engaging characters and legends including: \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAlice Waters\u003c\/li\u003e\n\u003cli\u003eDaniel Boulud\u003c\/li\u003e\n\u003cli\u003eJerry Greenfield of Ben \u0026amp; Jerry's\u003c\/li\u003e\n\u003cli\u003eMel Brooks \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIf you enjoyed captivating food history books like \u003cem\u003eA History of the World in 6 Glasses\u003c\/em\u003e, \u003cem\u003eOn Food and Cooking\u003c\/em\u003e, or the classic \u003cem\u003eSalt\u003c\/em\u003e by Mark Kurlansky, you'll love \u003cem\u003eFood Americana\u003c\/em\u003e.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/body\u003e","brand":"TMA Press","offers":[{"title":"Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes (Humor, Entertainment, and Pop Culture) | David Page | Paperback | 9781642505863 | Used: Very Good | Food Writing 1622880","offer_id":48750417215640,"sku":"1622880","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/81ynWL41IoS.jpg?v=1773940169"},{"product_id":"in-defense-of-food-an-eaters-manifesto-1","title":"In Defense of Food: An Eater's Manifesto","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eIn Defense of Food: An Eater's Manifesto\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eMichael Pollan\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780143114963\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003ePenguin\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2009\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003ePaperback\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eEdition: \u003c\/b\u003e1\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003e Clean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003e\u003cb\u003e#1 \u003ci\u003eNew York Times \u003c\/i\u003eBestseller from the author of \u003ci\u003eThis is Your Mind on Plants, How to Change Your Mind, The Omnivore's Dilemma, \u003c\/i\u003eand \u003ci\u003eFood Rules \u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003eFood. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it?\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we're consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With \u003ci\u003eIn Defense of Food\u003c\/i\u003e, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: Eat food. Not too much. Mostly plants. Pollan's bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.\u003c\/body\u003e","brand":"Penguin","offers":[{"title":"In Defense of Food: An Eater's Manifesto | Michael Pollan | Paperback | 9780143114963 | Used: Very Good | Food Writing 1536940","offer_id":48750417248408,"sku":"1536940","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/81Qf08BANML.jpg?v=1773940170"},{"product_id":"man-who-ate-the-world-in-search-of-the-perfect-dinner","title":"Man Who Ate the World: In Search of the Perfect Dinner","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eMan Who Ate the World: In Search of the Perfect Dinner\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eJay Rayner\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780805090239\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eHolt Paperbacks\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2009\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003ePaperback\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eEdition: \u003c\/b\u003eFirst Edition\n\u003cbr\u003e\u003cb\u003eNumber of Pages: \u003c\/b\u003e288\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eExcellent, unmarked copy with little wear and tight binding. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003e\u003cp\u003e\u003cb\u003e\"A hilarious and insightful journey into the world of restaurant meals.\"--Mario Batali\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Nobody goes to restaurants for nutritional reasons. They go for the experience. And what price a really top experience?\" \u003cp\u003e\u003c\/p\u003eWhat price indeed? Fearlessly, and with great wit and verve, award-winning restaurant critic Jay Rayner goes in search of the perfect meal. From the Tokyo sushi chef who offers a toast of snake-infused liquor to close a spectacular meal, to Joël Robuchon in Las Vegas where Robuchon himself eagerly watches his guest's every mouthful, to seven three-star Michelin restaurants in seven days in Paris, Rayner conducts a whirlwind tour of high-end gastronomy that will thrill the heart--and stomach--of any armchair gourmand. Along the way, he uses his entrée into the restaurant world to probe the larger issues behind the globalization of dinner. \u003cp\u003e\u003c\/p\u003eRiotously funny and shrewdly observed, \u003ci\u003eThe Man Who Ate the World\u003c\/i\u003e is a fascinating look at the business and pleasure of fine dining.\u003c\/body\u003e","brand":"Holt Paperbacks","offers":[{"title":"Man Who Ate the World: In Search of the Perfect Dinner | Jay Rayner | Paperback | 9780805090239 | Used: Like New | Food Writing 1710748","offer_id":48750417313944,"sku":"1710748","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/717UTvQvAlL.jpg?v=1773940170"},{"product_id":"endless-feasts-sixty-years-of-writing-from-gourmet","title":"Endless Feasts: Sixty Years of Writing from Gourmet","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eEndless Feasts: Sixty Years of Writing from Gourmet\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eGourmet Magazine\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780375759925\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eRandom House Publishing Group\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2003\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003ePaperback\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eEdition: \u003c\/b\u003eReprint\n\u003cbr\u003e\u003cb\u003eNumber of Pages: \u003c\/b\u003e416\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eExcellent, unmarked copy with little wear and tight binding. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003eContributors to endless feasts include: \u003cp\u003e\u003c\/p\u003eJames Beard\/Cooking with James Beard: Pasta\u003cbr\u003eRay Bradbury\/Dandelion Wine\u003cbr\u003eRobert P. Coffin\/Night of Lobster\u003cbr\u003eLaurie Colwin\/A Harried Cook's Guide to Some Fast Food\u003cbr\u003ePat Conroy\/The Romance of Umbria\u003cbr\u003eElizabeth David\/Edouard de Pomiane\u003cbr\u003eM.F.K. Fisher\/Three Swiss Inns\u003cbr\u003eRuth Harkness\/In a Tibetan Lamasery\u003cbr\u003eMadhur Jaffrey\/An Indian Reminiscence\u003cbr\u003eAnita Loos\/Cocktail Parties of the Twenties\u003cbr\u003eGeorge Plimpton\/I, Bon Vivant, Who, Me?\u003cbr\u003eE. Annie Proulx\/The Garlic War\u003cbr\u003eClaudia Roden\/The Arabian Picnic\u003cbr\u003eJane and Michael Stern\/Two for the Road: Havana, North Dakota\u003cbr\u003ePaul Theroux\/All Aboard! Cross the Rockies in Style\u003c\/body\u003e","brand":"Random House Publishing Group","offers":[{"title":"Endless Feasts: Sixty Years of Writing from Gourmet | Gourmet Magazine | Paperback | 9780375759925 | Used: Like New | Food Writing 1704909","offer_id":48750417346712,"sku":"1704909","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/81kEPh0gOcL.jpg?v=1773940171"},{"product_id":"making-fast-food-from-the-frying-pan-into-the-fryer-revised","title":"Making Fast Food: From the Frying Pan Into the Fryer (Revised)","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eMaking Fast Food: From the Frying Pan Into the Fryer (Revised)\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eEster Reiter\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780773508439\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eMcGill-Queen's University Press\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e1991\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003eHardcover\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eEdition: \u003c\/b\u003e2nd\n\u003cbr\u003e\u003cb\u003eNumber of Pages: \u003c\/b\u003e224\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eExcellent, unmarked copy with little wear and tight binding. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003eThe flourishing fast food industry represents one particular blueprint of how to live. Reiter analyses the profound consequences of this blueprint for many spheres of life: women's work, youth employment, the labour movement, the family, and the community. Since the 1970s young people and women have increasingly entered the job market in low waged, service-sector jobs. Family life, she explains, has changed dramatically in the last forty years as many activities that were traditionally part of the home have been replaced by services available in the marketplace. The production of meals and those who produce them have moved from the family kitchen to the highly regulated corporate workplace where workers are like the interchangeable parts of a machine.\u003c\/body\u003e","brand":"McGill-Queen's University Press","offers":[{"title":"Making Fast Food: From the Frying Pan Into the Fryer (Revised) | Ester Reiter | Hardcover | 9780773508439 | Used: Like New | Food Writing 1705035","offer_id":48750417412248,"sku":"1705035","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/51nCnnOf6pL.jpg?v=1773940171"},{"product_id":"soul-of-a-chef-the-journey-toward-perfection","title":"Soul of a Chef: The Journey Toward Perfection","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eSoul of a Chef: The Journey Toward Perfection\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eMichael Ruhlman\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780141001890\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003ePenguin Books\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2001\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003ePaperback\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eEdition: \u003c\/b\u003eReissue\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eClean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003eIn his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's \u003cb\u003eThe Making of a Chef\u003c\/b\u003e, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.\u003c\/body\u003e","brand":"Penguin Books","offers":[{"title":"Soul of a Chef: The Journey Toward Perfection | Michael Ruhlman | Paperback | 9780141001890 | Used: Very Good | Food Writing 1551804","offer_id":48750417445016,"sku":"1551804","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/81xe32-h3kL.jpg?v=1773940171"},{"product_id":"going-with-the-grain-a-wandering-bread-love-takes-a-bite-out-of-life","title":"Going with the Grain: A Wandering Bread Love Takes a Bite Out of Life","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eGoing with the Grain: A Wandering Bread Love Takes a Bite Out of Life\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eSusan Seligson\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780743200813\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eSimon \u0026amp; Schuster\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2002\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003eHardcover\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eEdition: \u003c\/b\u003eFirst Edition edition\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003e Excellent, unmarked copy with little wear and tight binding. 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In \"Going with the Grain,\" she stalks pillowy round loaves on their way to and from the communal bakeries of Morocco's ancient city of Fes, witnesses the painstaking creation of what may be the world's most expensive artisanal \"pain au levain,\" and tours the gleaming, sterile steel innards of a mammoth Wonder Bread factory.\u003cp\u003eIn prose shaped with conviction and leavened by wit, Seligson introduces us to the food engineer of the U.S. Army bread project working in the laboratory to create a palatable bread with a shelf life of three years and the Alabama octogenarian for whose biscuits devotees happily drive an hour each way for breakfast. From the tents of Jordan's Wad? Musa to the \"schmurah\" matzo factories of Brooklyn, from the kitchens of New Delhi to the granaries of the lush Irish countryside, Seligson braids her adventures with fascinating historical detail and lively personal reflections about this most fundamental of foods. Whether bread appears in its simplest form, a mixture of flour and water baked on a blazing hot surface, or as the product of modern scientific ingenuity, its importance is best expressed by the Arabic word \"aysh.\" It is also the word for \"life.\" \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003c\/body\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Going with the Grain: A Wandering Bread Love Takes a Bite Out of Life | Susan Seligson | Hardcover | 9780743200813 | Used: Like New | Food Writing 1493344","offer_id":48750417510552,"sku":"1493344","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/51EafWbBNuL.jpg?v=1773940172"},{"product_id":"bread-wine-chocolate-the-slow-loss-of-foods-we-love","title":"Bread, Wine, Chocolate: The Slow Loss of Foods We Love","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eBread, Wine, Chocolate: The Slow Loss of Foods We Love\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eSimran Sethi\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780061581083\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eSanFran\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2016\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003ePaperback\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eEdition: \u003c\/b\u003eReprint\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eExcellent, unmarked copy with little wear and tight binding. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.\n\u003cbr\u003e\u003cb\u003ePublisher Description: \u003c\/b\u003e\u003cp\u003eAward-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.\u003c\/p\u003e\n\u003cp\u003eFood is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. \u003cem\u003eBread, Wine, Chocolate\u003c\/em\u003e illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion--a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world's calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.\u003c\/p\u003e\n\u003cp\u003eSethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.\u003c\/p\u003e\n\u003c\/body\u003e","brand":"SanFran","offers":[{"title":"Bread, Wine, Chocolate: The Slow Loss of Foods We Love | Simran Sethi | Paperback | 9780061581083 | Used: Like New | Food Writing 1621372","offer_id":48750417543320,"sku":"1621372","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/81qoYKrO8QL.jpg?v=1773940173"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/collections\/a_orangeline_52b836c8-7ff0-4cc1-bf69-b0eee499d4a5.png?v=1643515803","url":"https:\/\/roundaboutbookstore.com\/collections\/food-writing.oembed?page=6","provider":"Roundabout Books","version":"1.0","type":"link"}