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Flavor of Aroostook county in Maine, where timber was king, where the largest potato crop is grown, and where the people are individualists.

In this critically acclaimed Maine classic, first published in 1945, Helen Hamlin writes of her adventures teaching school at a remote Maine lumber camp and then of living deep in the Maine wilderness with her game warden husband. Her experiences are a must-read for anyone who loves the untamed nature and wondrous beauty of Maine's north woods and the unique spirit of those who lived there. In the 1930s, in spite of being warned that remote Churchill Depot was 'no place for a woman', the remarkable Helen Hamlin set off at age twenty to teach school at the isolated lumber camp at the headwaters of the Allagash River. She eventually married a game warden and moved deeper into the wilderness. In her book, Hamlin captures that time in her life, complete with the trappers, foresters, lumbermen, woods folk, wild animals, and natural splendour that she found at Umsaskis Lake and then at Nine Mile Bridge on the St. John River.

A magisterial account of one of the worst disasters to strike humankind--the Great Irish Potato Famine--conveyed as lyrical narrative history from the acclaimed author of The Great Mortality Deeply researched, compelling in its details, and startling in its conclusions about the appalling decisions behind a tragedy of epic proportions, John Kelly's retelling of the awful story of Ireland's great hunger will resonate today as history that speaks to our own times. It started in 1845 and before it was over more than one million men, women, and children would die and another two million would flee the country. Measured in terms of mortality, the Great Irish Potato Famine was the worst disaster in the nineteenth century--it claimed twice as many lives as the American Civil War. A perfect storm of bacterial infection, political greed, and religious intolerance sparked this catastrophe. But even more extraordinary than its scope were its political underpinnings, and TheGraves Are Walking provides fresh material and analysis on the role that Britain's nation-building policies played in exacerbating the devastation by attempting to use the famine to reshape Irish society and character. Religious dogma, anti-relief sentiment, and racial and political ideology combined to result in an almost inconceivable disaster of human suffering. This is ultimately a story of triumph over perceived destiny: for fifty million Americans of Irish heritage, the saga of a broken people fleeing crushing starvation and remaking themselves in a new land is an inspiring story of revival. Based on extensive research and written with novelistic flair, The Graves Are Walking draws a portrait that is both intimate and panoramic, that captures the drama of individual lives caught up in an unimaginable tragedy, while imparting a new understanding of the famine's causes and consequences.

Raised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we’ve come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In Our South, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed–topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it’s like to cook—and live—as a Black Southern chef now. Long before competing on Top Chef and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina’s Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae’s larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers. Our South takes readers on a mouthwatering journey through Appalachia and beyond, revealing the depth and diversity of Southern cooking through the eyes of a rising culinary star. Perfect for fans of other regional Southern cookbooks like the Mosquito Supper Club cookbook or soul food cookbooks like Jubilee, Our South stands as a testament to the rich tapestry of Black culinary traditions, offering a contemporary exploration of Black Southern foodways that's both personal and universal.

Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.