From the restorative powers of chicken soup on a sick day to the warmth of a bowl of chowder on a wintry night, there is no food quite as comforting and emblematic of home as soup. Soup, as Janet Clarkson tells us, is the first true culinary creation of humanity, and it has made a long journey from the prehistoric cave to the kitchen table and the white linens of Michelin-starred restaurants. Tracing its myriad reinventions through history and across the globe, Clarkson argues in Soup that it is the only truly universal dish—every culture in the world makes soup, and it is widely valued as a dish adaptable for any situation. From the swill of the poorhouse to the most delicately crafted consommé, Clarkson explores how soup got its name and describes the different roles of soup in Eastern and Western cuisine. Featuring the national soups of many countries and including an assortment of anecdotes and recipes taken from seven centuries of culinary history, Soup entertains as much as it informs, telling of how the history of the restaurant itself is intricately interwoven with the very concept of soup. “With enthusiasm and detailed research, Clarkson’s entertaining history is a nutrient-rich meal for the mind, sure to be devoured as happily as its subject”—Publishers Weekly, on Clarkson’s Pie

Sook's Cookbook brims with delicious, uniquely southern recipes such as green olive jambalaya, watermelon rind preserves, and poinsettia cake, as well as classic buttermilk biscuits and lemon meringue pie. Marie Rudisill first began working on Sook's Cookbook with her nephew, Truman Capote, in the late 1940s to pay tribute to her charming, eccentric aunt, Sook Faulk. After putting the project aside for many years, Rudisill developed the book's methodology on her own: using nineteenth-century plantation daybooks for inspiration, she paired recipes with profiles of family and community cooks.In these pages, you'll meet Sook -- made famous in Capote's story, "A Christmas Memory" -- with her kitchen windowsill herb garden (complete with two pet chameleons to ward off bugs) and her penchant for cooking on her big, black woodstove year-round -- even on the hottest summer days. Recipes for tea sugar cookies and lemon-and-parsley butter tea sandwiches follow the profile of Marie's aunt Jenny, who ran the Faulk household, as well as her own renowned hat and accessory shop. Rudisill also spotlights often-overlooked cooks -- Little Bit, the official house cook, and Corrie Wolff, a housekeeper and occasional cook, whose recipes feature the Cajun and Creole flavors of Louisiana, as well as Sem, who prepared special food for parties, weddings, and funerals. In his foreword, Gourmet contributing editor John T. Edge calls Sook's Cookbook -- first published in 1989 -- "one of the most compelling regional cookbooks of the latter half of the twentieth century." He also celebrates Marie Rudisill's character and spirit -- from her sassy appearances on the Tonight Show, where she became known as the Fruitcake Lady, to her deep appreciation of the people and the old southern ways she knew and loved in Monroeville, Alabama. Much more than a cookbook, these pages pay homage to a small town in the Deep South and the intriguing people who made it come alive.

The Anarchist Cookbook will shock, it will disturb, it will provoke. It places in historical perspective an era when "Turn on, Burn down, Blow up" are revolutionary slogans of the day. Says the author" "This book... is not written for the members of fringe political groups, such as the Weatherman, or The Minutemen. Those radical groups don't need this book. They already know everything that's in here. If the real people of America, the silent majority, are going to survive, they must educate themselves. That is the purpose of this book." In what the author considers a survival guide, there is explicit information on the uses and effects of drugs, ranging from pot to heroin to peanuts. There i detailed advice concerning electronics, sabotage, and surveillance, with data on everything from bugs to scramblers. There is a comprehensive chapter on natural, non-lethal, and lethal weapons, running the gamut from cattle prods to sub-machine guns to bows and arrows.

"The "land where lemons bloom" was already a fascinating travel destination long before Goethe identified it as such. The grand culture and varied landscapes of Italy have attracted and inspired artists and writers of every epoch. Since the time of classic "educational trips" to the ancient sites of the Apennine Peninsula, ever increasing numbers of travellers have developed an affinity to this country and the ars vivendi of its inhabitants. Indeed, the simple and yet ingenious Italian cuisine has become the expression of countless visitors' approach toward life. In 496 pages and more than 1,200 color photographs, Culinaria Italy introduces not only kitchen and cellar, but also the land and people who reside between the Alps' peaks and the pointed toe of the Italian "boot". More than 380 time-tested recipes from every region of the country ensure that a feast for the palate can follow the stimulating reading pleasure."

NATIONAL BESTSELLER Emily and Jessamine Bach are opposites in every way: Twenty-eight-year-old Emily is the CEO of Veritech, twenty-three-year-old Jess is an environmental activist and graduate student in philosophy. Pragmatic Emily is making a fortune in Silicon Valley, romantic Jess works in an antiquarian bookstore. Emily is rational and driven, while Jess is dreamy and whimsical. Emily’s boyfriend, Jonathan, is fantastically successful. Jess’s boyfriends, not so much. National Book Award finalist and New York Times bestselling author Allegra Goodman has written a delicious novel about appetite, temptation, and holding on to what is real in a virtual world: love that stays.

"In The Pollan Family Table, Corky, Lori, Dana, and Tracy Pollan invite you into their warm, inspiring kitchens, sharing more than 100 of their family's best recipes. For generations, the Pollans have used fresh, local ingredients to cook healthy, irresistible meals. Michael Pollan, whose bestselling books have changed our culture and the way we think about food, writes in his foreword about how the family meals he ate growing up shaped his worldview. This stunning and practical cookbook gives you the tools you need to implement the Pollan food philosophy in your everyday life and to make great, nourishing, delectable meals that bring your family back to the table"--Jacket.