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The Easy and Smart Way to Mind Your Manners in the Boardroom and Beyond Diane Gottsman is here to make minding your manners more practical, relatable and modern. In today’s busy world, there are too many instances when proper social behavior can go awry, holding us back or making us nervous. Knowing what to say, wear and how to conduct ourselves not only opens many doors, but also puts us at ease and brings out the best in us. Without being rigid or stuffy, Diane’s simple and easy tips show readers how to feel comfortable in any situation and how to elegantly become their best, most confident selves. Readers will no longer worry about what to wear to work; how to shake hands with a higher-level executive; how to travel with the boss and deal with office cliques; how to conduct oneself on social media and the do’s and don’ts of everything in between, from table manners to baby showers.
“The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.
Look at any list of America’s top foodie cities and you probably won’t find Boise, Idaho or Sitka, Alaska. Yet they are the new face of the food movement. Healthy, sustainable fare is changing communities across this country, revitalizing towns that have been ravaged by disappearing industries and decades of inequity. What sparked this revolution? To find out, Mark Winne traveled to seven cities not usually considered revolutionary. He broke bread with brew masters and city council members, farmers and philanthropists, toured start-up incubators and homeless shelters. What he discovered was remarkable, even inspiring. In Bethlehem, Pennsylvania, once a company steel town, investment in the arts has created a robust new market for local restaurateurs. In Alexandria, Louisiana, “one-stop shopping” food banks help clients apply for health insurance along with SNAP benefits. In Jacksonville, Florida, aeroponics are bringing fresh produce to a food desert. Over the course of his travels, Winne experienced the power of individuals to transform food and the power of food to transform communities. The cities of Food Town, USA remind us that innovation is ripening all across the country, especially in the most unlikely places.
"From award-winning actor and food obsessive Stanley Tucci comes an intimate ... memoir of life in and out of the kitchen"--
Tiny plants are poised to take over the gardening world. And no category of tiny plants is as welcome and wildly embraceable as tiny edibles. Not only are they cute as a button, but they’re tasty and nutritious too! In Micro Food Gardening, author and small-space gardening pro Jen McGuinness, introduces you to a world of miniature edible plants and dozens of DIY projects for growing them. Not everyone has room to grow a full-sized tomato plant or a melon vine that takes up more room than your car, but everyone has space for a micro tomato that tops out at the height of a Barbie doll or a dwarf watermelon with vines that won’t grow any longer than your leg. From miniature herbs and salad greens to tiny strawberry plants, baby beets, and mini cabbages, you’ll quickly discover that micro gardening offers a surprisingly diverse and delicious array of edible opportunities. Plus, with step-by-step instructions for a plethora of DIY micro food gardening projects, you’ll be up and growing in no time at all. Whether you micro garden on a high-rise balcony, an itty bitty patio, a front porch container, or even in a basket on the handlebars of your bicycle, there are mini food plants ready to start cranking out fresh produce just a few weeks after planting. Creative projects include: A window box of mini potatoes for a porch, deck, or fire escape railing A mini lettuce table that serves to both grow food and hold your beverage A compact “cake tower” of strawberry plants A wine box spice garden A mini food fountain with herbs, veggies, and edible flowers A small-space omelet garden for cooking up the perfect breakfast Plus, several indoor food-growing projects will have you enjoying homegrown micro veggies year-round, even in cold climates. With advice on plant selection and care, project plans, full color photography, and growing tips, Micro Food Gardening is here to show you the joys of growing your own fresh, organic food, no matter where you call home.
A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés’s wide-ranging vision and borderless cooking style. With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom. Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.