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America's Great Plains once possessed one of the grandest wildlife spectacles of the world, equaled only by such places as…
the Serengeti, the Masai Mara, or the veld of South Africa. Pronghorn antelope, gray wolves, bison, coyotes, wild horses, and grizzly bears: less than two hundred years ago these creatures existed in such abundance that John James Audubon was moved to write, "it is impossible to describe or even conceive the vast multitudes of these animals." In a work that is at once a lyrical evocation of that lost splendor and a detailed natural history of these charismatic species of the historic Great Plains, veteran naturalist and outdoorsman Dan Flores draws a vivid portrait of each of these animals in their glory-and tells the harrowing story of what happened to them at the hands of market hunters and ranchers, and ultimately, a federal killing program in the nineteenth and twentieth centuries
A searing expose of the restaurant industry, and a path to a better, safer, happier meal. In 2019, the restaurant…
business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Seamless, DoorDash, and other meal delivery apps was overtaking home cooking. Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting many restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change. And, then, along came COVID-19. From the farm to the curbside pickup parking spot, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story, and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity, and charts a path to preserving the joy of food in a turbulent era
&“ [ Warmth ] is lyrical and erudite, engaging with science, activism, and philosophy . . . [Sherrell] captures the…
complicated correspondence between hope and doubt, faith and despair—the pendulum of emotional states that defines our attitude toward the future. &” — The New Yorker &“Beautifully rendered and bracingly honest.&” —Jenny Odell, author of How to Do Nothing From a millennial climate activist, an exploration of how young people live in the shadow of catastrophe Warmth is a new kind of book about climate change: not what it is or how we solve it, but how it feels to imagine a future—and a family—under its weight. In a fiercely personal account written from inside the climate movement, Sherrell lays bare how the crisis is transforming our relationships to time, to hope, and to each other. At once a memoir, a love letter, and an electric work of criticism, Warmth goes to the heart of the defining question of our time: how do we go on in a world that may not?
Memoir explores the unconventional upbringing and career of chef Gabrielle Hamilton, owner of the acclaimed New York City restaurant Prune.…
Describes her parents' grand outdoor feasts and Hamilton's own informal visits to overseas kitchens, freelance catering jobs, challenges of running a restaurant, and culinary relationship with her Italian mother-in-law. Some strong language. Bestseller. 2011
“Gaby Melian tells so many stories through her relationship with food—about love, about loss, about hard work, and about finding…
her passion. The pages are dripping with delicious smells and tastes, and will give you a new way to look at both cooking and what it means to have a plan.” —Molly Birnbaum, editor in chief, America’s Test Kitchen Kids In this moving, personal account, chef and activist Gaby Melian shares her journey with food and how creating a relationship with food — however simple or complicated — is a form of activism in its own right. Pocket Change Collective was born out of a need for space. Space to think. Space to connect. Space to be yourself. And this is your invitation to join us. This is a series of small books with big ideas from today's leading activists and artists. "Food rescued me so many other times — not only because I sold food to survive. I cook to entertain; I cook to be liked; I cook to be loved." In this installment, chef and activist Gaby Melian shares her personal journey with food — from growing up in Argentina to her time as a Jersey City street vendor and later, as Bon Appetit 's test kitchen manager. Powerful and full of heart, here, Melian explores how we can develop a relationship with food that's healthy, sustainable, and thoughtful
Chef-turned-professional-eater describes changes in the world of celebrity cooks since he penned Kitchen Confidential (DB 50845). Bourdain explores the modern…
gastronomical revolution in nineteen essays on subjects including Top Chef winners and losers, the great American hamburger, and fellow critics. Strong language. Bestseller. 2010
Author discusses human dependence on water and explains Americans' carefree use of the resource in the twentieth century. Describes the…
new era of water scarcity in places like Atlanta, Georgia; Melbourne, Australia; and Barcelona, Spain. Relates the effects of the shortage on the ways people live, work, and relax. 2011
Biology professor recounts what he learned when--guided by the metaphor of the mandala, the contemplation of a small part of…
something to understand the whole--he studied a one-meter circle of old-growth Tennessee woodlands for a year. Details the changing seasons' effects on the forest's plants and animals. 2012
British science writer chronicles the natural history and symbolic and political clout of this endangered species. Traces the growth of…
Western obsession with pandas between 1869 and 2010. Discusses China's appropriation of the bear's image for its national identity and covers modern research on breeding in captivity for conservation. 2011
Recounts the transformation of Mount St. Helens from a forested mountain to a desolate blast zone after its explosion on…
March 27, 1980. Discusses the earthquakes and mud flows that occurred and the gradual return of plants, insects, and animals. For grades 4-7. Newbery Honor Book. 1986
Cunningham, who revised The Fannie Farmer Cookbook (DB 55788), addresses adults who have never learned to cook. Presents recipes for…
a wide range of simple dishes that are devoid of confusing terms and designed to inspire further experimentation. Lists beginner kitchen tools and describes preparation techniques. 1999
Provides tips on growing or buying a wide variety of green vegetables, including artichokes, green beans, celery, dandelion leaves, escarole,…
chard, fennel, and broccoli rabe. Offers numerous recipes for dishes such as herbed leek and watercress soup and sautéed snap peas with honey and mint. 2011
Environmental activist and star of the long-running television series Cheers discusses threats to the world's oceans, including pollution, overfishing, offshore…
drilling, and acidification. Suggests ways that readers can support conservation and explains the work of Oceana, an international organization dedicated to saving the seas. 2011
Beekeeper and entomologist Buchmann discusses bees' biology and behavior, their relationship with people from prehistoric times to the present, and…
their influence on art and medicine. Explains the ways bees produce honey and their vital role in maintaining the human food supply and ecosystem. For grades 6-9. 2010
Discusses the techniques and traditions of Chinese stir-fry cooking, from selecting and seasoning a wok to finding the best cooking…
oil. Explains the importance of marinades and describes methods for slicing meat and preparing Asian vegetables. Includes both time-honored recipes and cross-cultural innovations featuring a variety of ingredients. 2010
Food-loving American author recounts falling in love with a Frenchman and French cuisine--from being seduced over fresh mint tea in…
a tiny Parisian apartment to her joy in taking meandering walks and dining in favorite bistros. Explains that food is a gateway to understanding French culture. Includes recipes. 2010
Profiles invasive species that are dominating ecosystems around the world. Describes their adaptive traits, methods for spreading to new territories,…
and the environmental damage they cause. Discusses different scientific viewpoints on the species' effects on biodiversity. For senior high and older readers. 2010
Two food-blogging moms provide tips and seasonal recipes for encouraging children to eat more fresh, wholesome foods. Includes such dishes…
as breakfast panini, hearty kale-potato soup, Asian-style fish with greens, and chocolate-walnut-zucchini bread. Discusses the benefits of various vegetables and whole grains like quinoa and wheat berries. 2010
Pastry chef's introduction covers equipment, ingredients, and techniques for quality cake baking. Recipes provide step-by-step directions for preparing and storing…
moist, unadorned cakes for everyday eating using foods and flavors from around the world. Includes espresso-hazelnut bundt cake, pineapple and toasted coconut cake, and chocolate gingerbread. 2009