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Pulitzer Prize–winning reporter and dean of Trumpologists David Cay Johnston reveals years of eye-popping financial misdeeds by Donald Trump and…
his family. While the world watched Donald Trump's presidency in horror or delight, few noticed that his lifelong grifting quietly continued. Less than forty minutes after taking the oath of office, Trump began turning the White House into a money machine for himself, his family, and his courtiers. More than $1.7 billion flowed into Donald Trump's bank accounts during his four years as president. Foreign governments rented out whole floors of his hotel five blocks from the White House while lobbyists conducted business in the hotel's restaurants. Payday lenders and other trade groups moved their annual conventions to Trump golf resorts. And individual favor seekers joined his private Mar-a-Lago club with its $200,000 admission fee in hopes of getting a few minutes with the President. Despite earning more than $1 million every day he was in office, Trump left the White House as he arrived—hard up for cash. More than $400 million in debt comes due by 2024, and Trump still lacks the resources to pay it back. The Big Cheat takes you on a guided tour of how money flowed in and out of Trump's hundreds of enterprises, showing in simple terms how his family and courtiers used his presidency to enrich themselves, even putting national security at risk. Johnston details the four most recent years of the corruption that has defined the Trump family since 1885 and reveals the costs of Trump's extravagant lifestyle for American taxpayers
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
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
A deeply informed and unflinching look at the way corporations have slyly rebranded themselves as socially conscious entities ready to…
tackle society's problems, while CEO compensation soars, income inequality is at all-time highs, and democracy sits in a precarious situation. &“A very important book, an arresting study directed to a central issue of the times&” (Noam Chomsky), from the author of The Corporation: The Pathological Pursuit of Profit and Power . Over the last decade and a half, business leaders have been calling for a new kind of capitalism. With income inequality soaring, wages stagnating, and a climate crisis escalating, they realized that they had to make social and environmental values the very core of their messaging. The problem is corporations are still, first and foremost, concerned with their bottom line. In lucid and engaging prose, Joel Bakan documents how increasing corporate freedom encroaches on individual liberty and democracy. Through deep research and interviews with both top executives and their sharpest critics, he exposes the inhumanity and destructive force of the current order—profit-driven privatization subverting the public good, governments neglecting duties to protect the environment, the increasing alienation we experience as every aspect of life is economized, and how the Covid-19 pandemic lays bare the unjust fault lines of our corporate-led society. Beyond diagnosing major problems, in The New Corporation Bakan narrates a hopeful path forward. He reveals how citizens around the world are fighting back and making gains in ways that bolster democracy and benefit ordinary citizens rather than the corporate elite
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
In the wake of the 2010 elections, former U.S. president Clinton explains his views of what has happened to America…
in the past thirty years and why our political system has not met the challenges facing our nation. Provides forty-six specific proposals to restore economic growth. Bestseller. 2011
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
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
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
Cultural historian examines connections between the development of American restaurants in the late nineteenth and early twentieth centuries and the…
evolution of the middle class. Discusses menus, service to women, and the gradual acceptance of various ethnic foods. 2011
Overview of the hot dog. Discusses its popularity in sports stadiums, lists famous hot-dog stands, and covers named topping combinations,…
such as the Chicago Dog. Includes recipes and fun food facts. For grades 2-4. 2010
Syndicated columnist offers tips on cleaning, cooking, entertaining, grooming, coping with emergencies, and other home matters. Provides updates on years-old…
hints, such as treating ink stains with rubbing alcohol instead of hairspray, and vintage solutions that still work, including using a rubber band to prevent paint drips. 2009
Physician discusses the effects of sugar, fat, and salt on eating habits in this adaptation of Kessler's The End of…
Overeating (DB 69088) for young readers. Identifies the signs of overeating and offers simple, practical tools for self-control. For junior and senior high and older readers. 2013
Chef with rheumatoid arthritis presents recipes and strategies for managing RA through diet. Dishes, which are organized first by season…
and then by main ingredient, are culled from his childhood in Vermont, culinary training in Spain, and life in New York City. 2012