{"title":"Food Writing","description":"","products":[{"product_id":"perilous-bounty-the-looming-collapse-of-american-farming-and-how-we-can-prevent-it","title":"Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003ePerilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eTom Philpott\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9781635578454\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eBloomsbury Publishing\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2022\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\u003e256\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eExcellent, unmarked copy with little wear and tight binding. 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Whether or not we take heed, these urgent crises of industrial agriculture will define our future. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003ePerilous Bounty\u003c\/i\u003e, veteran journalist and former farmer Tom Philpott explores and exposes the small handful of seed and pesticide corporations, investment funds, and magnates who benefit from the trends that imperil us, with on-the-ground dispatches featuring the scientists documenting the damage and the farmers and activists who are valiantly and inventively pushing back. \u003cp\u003e\u003c\/p\u003e Resource scarcity looms on the horizon, but rather than pointing us toward an inevitable doomsday, Philpott shows how the entire wayward ship of American agriculture could be routed away from its path to disaster. 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This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library--guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods--it will be the source of many a fabulous food adventure.\u003c\/p\u003e \u003cp\u003eOrganized by region and state, \u003cem\u003e The Atlas of American Artisan Cheese\u003c\/em\u003e highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide--shippable, attainable, delectable. 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This \"informative and inspiring book is a reminder that the love of delicious food and the care and preparation that goes into it can create a common bond\" (\u003ci\u003eBooklist\u003c\/i\u003e).\u003c\/body\u003e","brand":"Scribner","offers":[{"title":"Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today | Anne Willan | Hardcover | 9781501173318 | Used: Like New | Food Writing 1785322 (temp: 9)","offer_id":67698086805656,"sku":"1785322","price":8.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/816bk8U4wEL.jpg?v=1791853428"},{"product_id":"breaking-bread-essays-from-new-england-on-food-hunger-and-family","title":"Breaking Bread: Essays from New England on Food, Hunger, and Family","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eBreaking Bread: Essays from New England on Food, Hunger, and Family\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eDeborah Joy Corey\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780807010860\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eBeacon Press\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\u003e320\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eClean, unmarked copy with some edge wear. 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And as he introduces his vegetarian girlfriend to a huntsman's lifestyle, Rinella must also come to terms with the loss of his lifelong mentor--his father. \u003cp\u003e\u003c\/p\u003eAn absorbing account of one man's relationship with family, friends, food, and the natural world, \u003ci\u003eThe Scavenger's Guide to Haute Cuisine \u003c\/i\u003eis a rollicking tale of the American wild and its spoils.\u003c\/body\u003e","brand":"Random House","offers":[{"title":"Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-Create a Feast from the Classic Recipes of French Master Chef August | Steven Rinella | Paperback | 9780812988444 | Used: Like New | Back Stacks E 1784158","offer_id":67698190254232,"sku":"1784158","price":12.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/61HTMyrzCXL.jpg?v=1791856674"},{"product_id":"french-lessons-adventures-with-knife-fork-and-corkscrew-revised","title":"French Lessons: Adventures with Knife, Fork, and Corkscrew (Revised)","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eFrench Lessons: Adventures with Knife, Fork, and Corkscrew (Revised)\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003ePeter Mayle\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780375705618\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eVintage\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\u003eEdition: \u003c\/b\u003eReprint\n\u003cbr\u003e\u003cb\u003eNumber of Pages: \u003c\/b\u003e240\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eExcellent, unmarked copy with little wear and tight binding. 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But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart. \u003cp\u003e\u003c\/p\u003e Ripert's parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert's father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, \u003ci\u003etarte aux pommes\u003c\/i\u003e. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris's most elite restaurants, where Ripert discovered that learning to cook was the easy part--surviving the line was the battle. \u003cp\u003e\u003c\/p\u003eTaking us from Eric Ripert's childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joel Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, \u003ci\u003e32 Yolks \u003c\/i\u003eis the tender and richly told story of how one of our greatest living chefs found himself--and his home--in the kitchen. \u003cp\u003e\u003c\/p\u003e \u003cb\u003ePraise for Eric Ripert's \u003ci\u003e32 Yolks\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"Passionate, poetical . . . 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This is a portrait of a chef as a young man.\"\u003cb\u003e--David Chang \u003c\/b\u003e\n\u003c\/body\u003e","brand":"Random House","offers":[{"title":"32 Yolks: From My Mother's Table to Working the Line | Eric Ripert | Hardcover | 9780812992984 | Used: Like New | Food Writing 1779619 (temp: 9)","offer_id":67698556338328,"sku":"1779619","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/41r3ZQE60nL.jpg?v=1791869558"},{"product_id":"chocolate-wars-the-150-year-rivalry-between-the-worlds-greatest-chocolate-makers","title":"Chocolate Wars: The 150-Year Rivalry Between the World's Greatest Chocolate Makers","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eChocolate Wars: The 150-Year Rivalry Between the World's Greatest Chocolate Makers\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eDeborah Cadbury\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9781586488208\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003ePublicAffairs\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2010\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\u003eNumber of Pages: \u003c\/b\u003e384\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eClean, unmarked copy with some edge wear. 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What Japanese taste sensation is sweeping this country? Is your balsamic vinegar fake? Why do potato chips have green edges? In \"Turf and Surf\" you will learn why red meat is red, why ground beef may look as if it came from the Old Gray Mare, and how bones contribute to flavor. Want a juicy turkey with smooth gravy? How does one deal with a live clam, oyster, crab, or lobster? In \"Fire and Ice\" you will learn how to buy a range and the difference between charcoal and gas for grilling. Did you know that all the alcohol does not boil off when you cook with wine? How about a surprising way to defrost frozen foods? And yes, hot water can freeze before cold water. In \"Liquid Refreshment\" you will learn about the acids and caffeine in coffee, and why \"herb teas\" are not teas. Does drinking soda contribute to global warming? Why does champagne foam up? Should you sniff the wine cork? How can you find out how much alcohol there is in your drink? 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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\u003eNew York is not a city for growing and manufacturing food. It's a money and real estate city, with less naked earth and industry than high-rise glass and concrete. Yet in this intimate, visceral, and beautifully written book, Robin Shulman introduces the people of New York City - both past and present - who do grow vegetables, butcher meat, fish local waters, cut and refine sugar, keep bees for honey, brew beer, and make wine. In the most heavily built urban environment in the country, she shows an organic city full of intrepid and eccentric people who want to make things grow. What's more, Shulman artfully places today's urban food production in the context of hundreds of years of history, and traces how we got to where we are. \u003cbr\u003e In these pages meet Willie Morgan, a Harlem man who first grew his own vegetables in a vacant lot as a front for his gambling racket. And David Selig, a beekeeper in the Red Hook section of Brooklyn who found his bees making a mysteriously red honey. Get to know Yolene Joseph, who fishes crabs out of the waters off Coney Island to make curried stews for her family. Meet the creators of the sickly sweet Manischewitz wine, whose brand grew out of Prohibition; and Jacob Ruppert, who owned a beer empire on the Upper East Side, as well as the New York Yankees. \u003cbr\u003e\"Eat the City \"is about how the ability of cities to feed people has changed over time. Yet it is also, in a sense, the story of the things we long for in cities today: closer human connections, a tangible link to more basic processes, a way to shape more rounded lives, a sense of something pure. \u003cbr\u003eOf course, hundreds of years ago, most food and drink consumed by New Yorkers was grown and produced within what are now the five boroughs. Yet people rarely realize that long after New York became a dense urban agglomeration, innovators, traditionalists, migrants and immigrants continued to insist on producing their own food. This book shows the perils and benefits--and the ironies and humor--when city people involve themselves in making what they eat. \u003cbr\u003eFood, of course, is about hunger. We eat what we miss and what we want to become, the foods of our childhoods and the symbols of the lives we hope to lead. With wit and insight, \"Eat the City \"shows how in places like New York, people have always found ways to use their collective hunger to build their own kind of city. \u003cbr\u003eROBIN SHULMAN is a writer and reporter whose work has appeared in the \"New York Times, \"the \"Washington Post, \"the \"Los Angeles Times,\" \"Slate,\" the\" Guardian,\" and many other publications. 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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\u003cstrong\u003eSouthern comfort food and multicultural recipes from the \u003cem\u003eNew York Times\u003c\/em\u003e best-selling superstar chef Marcus Samuelsson's iconic Harlem restaurant.\u003c\/strong\u003e \u003cp\u003e\u003c\/p\u003e When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists. \u003cp\u003e\u003c\/p\u003eThese traditions converge on Rooster's menu, with Brown Butter Biscuits, Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. They're joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson's Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce. \u003cp\u003e\u003c\/p\u003eInterspersed with lyrical essays that convey the flavor of the place and stunning archival and contemporary photos, \u003cem\u003eThe Red Rooster Cookbook\u003c\/em\u003e is as layered as its inheritance. \u003cbr\u003e\n\u003c\/body\u003e","brand":"Harvest","offers":[{"title":"Red Rooster Cookbook: The Story of Food and Hustle in Harlem | Marcus Samuelsson | Hardcover | 9780544639775 | Used: Very Good | Back Stacks B 1777632","offer_id":67698782240920,"sku":"1777632","price":13.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/71GkwEXe6uL.jpg?v=1791874608"},{"product_id":"bacon-a-love-story-a-salty-survey-of-everybodys-favorite-meat","title":"Bacon: A Love Story: A Salty Survey of Everybody's Favorite Meat","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eBacon: A Love Story: A Salty Survey of Everybody's Favorite Meat\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eHeather Lauer\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780061704284\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eWilliam Morrow\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2009\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\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\"[A] paean to pork.\" --\u003ci\u003eBoston Herald\u003c\/i\u003e A love letter to the \"best meat \u003ci\u003eever\u003c\/i\u003e,\" \u003ci\u003eBacon, \u003c\/i\u003eby unabashed bacon enthusiast Heather Lauer, is a wondrous collection of bacon bits--filled with fun facts, recipes, history, and smoked porcine worship. The \u003ci\u003eMemphis Commercial Appeal\u003c\/i\u003e says, \"If you can make it to the end of this book without craving just a taste of the savory stuff, then you're probably the world's strongest vegetarian.\" Adoring, entertaining, and informative--sizzling with Lauer's infectious passion for her mouthwatering subject--\u003ci\u003eBacon \u003c\/i\u003eis the next best thing to bacon wrapped in bacon.\u003c\/body\u003e","brand":"William Morrow","offers":[{"title":"Bacon: A Love Story: A Salty Survey of Everybody's Favorite Meat | Heather Lauer | Hardcover | 9780061704284 | Used: Very Good | Back Stacks B 1777437","offer_id":67700018151576,"sku":"1777437","price":10.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/51zO3dAoKJL.jpg?v=1791875040"},{"product_id":"from-hardtack-to-home-fries-an-uncommon-history-of-american-cooks-and-meals","title":"From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eFrom Hardtack to Home Fries: An Uncommon History of American Cooks and Meals\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eBarbara Haber\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780684842172\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eFree Press\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\n\u003cbr\u003e\u003cb\u003eNumber of Pages: \u003c\/b\u003e256\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\u003eBarbara Haber, one of America's most respected authorities on the history of food, has spent years excavating fascinating stories of the ways in which meals cooked and served by women have shaped American history. As any cook knows, every meal, and every diet, has a story -- whether it relates to presidents and first ladies or to the poorest of urban immigrants. \"From Hardtack to Home Fries\" brings together the best and most inspiring of those stories, from the 1840s to the present, focusing on a remarkable assembly of little-known or forgotten Americans who determined what our country ate during some of its most trying periods. \u003cp\u003e Haber's secret weapon is the cookbook. She unearths cookbooks and menus from rich and poor, urban and rural, long-past and near-present and uses them to answer some fascinating puzzles: \u003c\/p\u003e\n\u003cp\u003e - Why was the food in Franklin and Eleanor Roosevelt's White House so famously bad? Were they trying to keep guests away, or did they themselves simply lack the taste to realize the truth? It turns out that Eleanor's chef wrote a cookbook, which solves the mystery. \u003c\/p\u003e\n\u003cp\u003e - How did food lure settlers to the hardship of the American West? Englishman Fred Harvey's Harvey Girls tempted them with good food and good women. \u003c\/p\u003e\n\u003cp\u003e - How did cooking keep alive World War II Army and Navy POWs in the Pacific? A remarkable cookbook reveals how recollections of home cooking and cooking resourcefulness helped mend bodies and spirits. \u003c\/p\u003e\n\u003cp\u003e \"From Hardtack to Home Fries\" uses a light touch to survey a deeply important subject. Women's work and women's roles in America's past have not always been easy to recover. Barbara Haber shows us that a single, ubiquitous, ordinary-yet-extraordinary lens can illuminate a great deal of this other half of our past. Haber includes sample recipes and rich photographs, bringing the food of bygone eras back to life. \u003c\/p\u003e\n\u003cp\u003e \"From Hardtack to Home Fries\" is a feast, and a delight.\u003c\/p\u003e\n\u003c\/body\u003e","brand":"Free Press","offers":[{"title":"From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals | Barbara Haber | Hardcover | 9780684842172 | Used: Very Good | Back Stacks B 1777370","offer_id":67700071104664,"sku":"1777370","price":11.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/61_3y4LiUfL.jpg?v=1791875289"},{"product_id":"trail-of-crumbs-hunger-love-and-the-search-for-home","title":"Trail of Crumbs: Hunger, Love, and the Search for Home","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eTrail of Crumbs: Hunger, Love, and the Search for Home\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eKim Sunee\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780446579766\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eGrand Central Publishing\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2008\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\u003eNumber of Pages: \u003c\/b\u003e400\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\u003eAlready hailed as \"brave, emotional, and gorgeously written\" by Frances Mayes and \"like a piece of dark chocolate--bittersweet, satisfying, and finished all too soon\" by Laura Fraser, author of \"An Italian Affair, \" this is a unique memoir about the search for identity through love, hunger, and food. \u003cbr\u003eJim Harrison says, \"TRAIL OF CRUMBS reminds me of what heavily costumed and concealed waifs we all are. Kim Sunee tells us so much about the French that I never learned in 25 trips to Paris, but mostly about the terrors and pleasure of that infinite octopus, love. A fine book.\" \u003cbr\u003eWhen Kim Sunee was three years old, her mother took her to a marketplace, deposited her on a bench with a fistful of food, and promised she'd be right back. Three days later a policeman took the little girl, clutching what was now only a fistful of crumbs, to a police station and told her that she'd been abandoned by her mother. \u003cbr\u003eFast-forward almost 20 years and Kim's life is unrecognizable. Adopted by a young New Orleans couple, she spends her youth as one of only two Asian children in her entire community. At the age of 21, she becomes involved with a famous French businessman and suddenly finds herself living in France, mistress over his houses in Provence and Paris, and stepmother to his eight year-old daughter. \u003cbr\u003eKim takes readers on a lyrical journey from Korea to New Orleans to Paris and Provence, along the way serving forth her favorite recipes. A love story at heart, this memoir is about the search for identity and a book that will appeal to anyone who is passionate about love, food, travel, and the ultimate search for self.\u003c\/body\u003e","brand":"Grand Central Publishing","offers":[{"title":"Trail of Crumbs: Hunger, Love, and the Search for Home | Kim Sunee | Hardcover | 9780446579766 | Used: Very Good | Back Stacks A 1777061","offer_id":67700102168728,"sku":"1777061","price":11.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/61Yv4WA0_ML.jpg?v=1791876235"},{"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. 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Flinn interweaves more than two dozen recipes with a unique look inside Le Cordon Bleu amid battles with demanding chefs, competitive classmates, and her ?wretchedly inadequate? French. Flinn offers a vibrant portrait of Paris, one in which the sights and sounds of the city's street markets and purveyors come alive in rich detail. The ultimate wish fulfillment book, her story is a true testament to pursuing a dream. Fans of \"Julie \u0026amp; Julia, Almost French,\" and \"Eat, Pray, Love\" will be amused, inspired, and richly rewarded by this seductive tale of romance, Paris, and French food.\u003c\/body\u003e","brand":"Viking Adult","offers":[{"title":"Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School | Kathleen Flinn | Hardcover | 9780670018222 | Used: Like New | Food Writing 1776741","offer_id":67700115013784,"sku":"1776741","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0492\/1609\/4360\/files\/71p_TovnB1L.jpg?v=1791877007"},{"product_id":"history-of-food-in-100-recipes","title":"History of Food in 100 Recipes","description":"\u003cbody\u003e\n\u003cb\u003eTitle: \u003c\/b\u003eHistory of Food in 100 Recipes\n\u003cbr\u003e\u003cb\u003eAuthor: \u003c\/b\u003eWilliam Sitwell\n\u003cbr\u003e\u003cb\u003eISBN: \u003c\/b\u003e9780316229975\n\u003cbr\u003e\u003cb\u003ePublisher: \u003c\/b\u003eLittle, Brown and Company\n\u003cbr\u003e\u003cb\u003ePublished: \u003c\/b\u003e2013\n\u003cbr\u003e\u003cb\u003eBinding: \u003c\/b\u003eHardcover\n\u003cbr\u003e\u003cb\u003eLanguage: \u003c\/b\u003eEnglish\n\u003cbr\u003e\u003cb\u003eEdition: \u003c\/b\u003e1\n\u003cbr\u003e\u003cb\u003eNumber of Pages: \u003c\/b\u003e360\n\u003cbr\u003e\u003cb\u003eCondition Note: \u003c\/b\u003eExcellent, unmarked copy with little wear and tight binding. 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Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eContributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. 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