Salmonella-tainted tomatoes, riots, and skyrocketing pricesare only the latest in a series of food-related crises that haveilluminated the failures of the modern food system. In "The End ofFood, "Paul Roberts investigates this system and presents astartling truth--how we make, market, and transport our food is nolonger compatible with the billions of consumers the system wasbuilt to serve. The emergence of large-scale and efficient foodproduction forever changed our relationship with food andultimately left a vulnerable and paradoxical system in place.High-volume factory systems create new risks for food-borneillness; high-yield crops generate grain, produce, and meat ofdeclining nutritional quality; and while nearly a billion peopleare overweight, roughly as many people are starving. In this vividnarrative, Roberts presents clear, stark visions of the future andhelps us prepare to make the necessary decisions to survive thedemise of food production as we know it.

31-year-old Nancy Trejos was supposed to be an expert onhandling her money - after all, she's the personal financecolumnist for one of the nation's leading newspapers, TheWashington Post . But a few months ago, she found herself inher own dire financial straits. Faced with a mountain of bills,debt, and no way to pay her rent, she was forced to call herparents to ask them for a loan. That night was a wake-up call - shevowed to get herself out of debt and into financial solvency. In Hot Broke Messes , Trejos takes readers along with heron her journey. She meets with a financial planner and a therapistto deal with all the issues young people face today - from creditcard debt and student loans, to impulse buying and emotionalspending, to the cost of having a social life, to buying a housewith someone during a potentially impermanent relationship andmore. Trejos learns what causes these problems in herself, how shecan fix them, and how she can pass that advice on to other youngpeople going through the same exp

The extremes of American eating--our equal urges to stuff and tostarve ourselves--are easy to blame on the excesses of modernliving. But Frederick Kaufman followed the winding road of theAmerican intestine back to that cold morning when the firstfamished Pilgrim clambered off the Mayflower, and he discovered thealarming truth: We've been this way all along. With outraged witand an incredible range of sources that includes everything fromCotton Mather's diary to interviews with Amish black-marketraw-milk dealers, Kaufman offers a highly selective,take-no-prisoners tour of American history by way of the Americanstomach. Travel with him as he tracks down our earliest foodies;discovers the secret history of Puritan purges; introduces dietgurus of the nineteenth century such as William Alcott, whobelieved that "Nothing ought to be mashed before it is eaten";traces extreme feeders from Paul Bunyan to eating-contest champDale Boone (descended from Daniel, of course); and investigates ourblithe efforts to re-create

Pocket Vintage Wine Companion is an updated, edited version ofMichael Broadbents classic and award-winning Vintage Wine. Itpresents his most recent tasting notesincluding hundreds of newnotes on the best wines he has tasted since Vintage Wine waspublishedin a portable format that puts his unrivaled expertise atyour fingertips.

Hailed by the New York Times, Esquire, and the AtlanticMonthly as one of the best delicatessens in the country,Zingerman"s is a trusted source for superior ingredients — and anequally dependable supplier of information about food. Now, AriWeinzweig, the founder of Zingerman"s, shares two decades ofknowledge gained in his pursuit of the world"s finest foodproducts: oils, vinegar, and olives; bread, pasta, and rice;cheeses and cured meats; seasonings like salt, pepper, and saffron;vanilla, chocolate, and tea.

"I want my wines to tell a good story. I want them naturaland most of all, like my dear friends, I want them to speak thetruth even if we argue," says Alice Feiring. Join her as she setsoff on her one-woman crusade against the tyranny of homogenization,wine consultants, and, of course, the 100-point scoring system of acertain all-powerful wine writer. Traveling through the ancientvineyards of the Loire and Champagne, to Piedmont and Spain, shegoes in search of authentic barolo, the last old-style rioja, andthe tastiest new terroir-driven champagnes. She reveals just whatgoes into the average bottle--the reverse osmosis, the yeasts andenzymes, the sawdust and oak chips--and why she doesn’t find muchto drink in California. And she introduces rebel winemakers who areembracing old-fashioned techniques and making wines withindividuality and soul. No matter what your palate, travel the wine world with Feiringand you’ll have to ask yourself: What do I really want in myglass?

Kathleen Daelemans's inspiring story is familiar to millionsof readers and TV viewers. After creating a new cuisine for one ofthe world's most luxurious spas, the Grand Wailea, in Maui, Hawaii,she earned rave reviews from the New York Times, Bon Apptit, theLos Angeles Times, and Esquire. In the process, she herself lost 75pounds, dropping all the way down from a size 22 to a trim and fitsize 8. Now she tells how she did it, sharing tips and favoriterecipes for her outrageously delicious food. Kathleen, who is afrequent contributor to NBC's Today Show, is also the author ofGetting Thin and Loving Food!

Now you can re-create the best and most inventive sandwichesin America right in your own kitchen. In this eating tour of thenation, those gurus of the road, Jane and Michael Stern, hunt downnearly 100 examples of supreme sandwichery. You'll enjoymouthwatering discoveries from nearly every state, from California(grilled Gruycre with leeks on multigrain from a neighborhoodbakery in Los Angeles) to Maine (an overflowing, warm lobster rollfrom a seaside diner) to Florida (a Cuban: ham, pork, Swiss, andgarlicky salami with pickles, lettuce, and tomato). The Sterns havetracked down America's best muffuletta (cold cuts and cheese toppedwith a bold and briny olive salad on Italian bread) and thespecialty of Louisville, Kentucky (the Hot Brown: white turkey meatunder sizzling cheese with tomato and bacon), not to be confusedwith Hot Truck (a hot pizza sub baked open-face, a campus sensationin Ithaca, New York). Each of the legendary heroes, hoagies, wraps,grinders, blimps, gyros, and subs comes with its own qui

Witty, one-of-a-kind imaginative cupcake designs using candiesfrom the local convenience store. America's favorite foodphotography team, responsible for the covers of America's topmagazines, shows how to create funny, scary, and sophisticatedmasterpieces, using a zipper lock bag and common candies and snackitems.With these easy-to-follow techniques, even the mostkitchen-challenged cooks can - raise a big-top circus cupcake tierfor a kid's birthday - plant candy vegetables on Oreo earthcupcakes for a garden party - trot out a line of confectionery"pupcakes" for a dog fancier - serve sausage and pepperoni pizzacupcakes for April Fool's Day - bewitch trick-or-treaters withchilly ghost chocolate cupcakes - create holidays on icing withturkey cupcake place cards, a white cupcake Christmas wreath, andEaster egg cupcakes No baking skills or fancy pastry equipment isrequired. Spotting the familiar items in the hundreds of brilliantphotos is at least half the fun.