Thanks to its best-known use, any mention of cannabis tends to bring up jokes about the munchies or debates about marijuana and legalized drug use. But this not-so-innocent flowering plant was one of the first to be domesticated by humans, and it has been used in spiritual, therapeutic, and even punitive applications ever since—in addition to its more recreational purpose. Despite all the hoopla surrounding cannabis, however, we actually understand relatively little about it in the human and ecological past. In Cannabis, Chris Duvall explores the botanical and cultural history of one of our most widely distributed crops, presenting an even-handed look at this heady little plant. Providing a global historical geography of cannabis, Duvall discusses the manufacture of hemp and its role in rope-making, clothing, and paper, as well as cannabis’s use as oil and fuel. His focus, though, is on its most prevalent use: as a psychoactive drug. Without advocating for either the prohibition or legalization of the drug, Duvall analyzes a wide range of works to offer a better understanding of both stances and, moreover, the diversity of human-cannabis relationships across the world. In doing so, he corrects the overly simplistic portrayals of cannabis that have dominated discourse on the subject, arguing that we need to understand the big picture in order to improve how the plant is managed worldwide. Richly illustrated and highly accessible, Cannabis is an essential read to understand the rapidly evolving debate over the legalization of marijuana in the United States and other countries.

The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine

Winner of the James Beard Foundation Book Award From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: • a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots • 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises • planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers • a variety of enlightened wine suggestions for any size pocketbook with each recipe.

There's more to sausage than bratwurst, and this compendium of the humble sausage will tell you everything you need to know: what are the different types across the world, differences in flavor, how it's made, how to buy, store, and serve. There's even a section on how to make your own sausage. This is your one-stop reference.