At once hilarious and inspiring, CookFight is a one-of-a-kind cookbook that that pits the strategies and recipes of popular New York Times food reporters Julia Moskin and Kim Severson against each other as they take on the challenges today's home cook faces both in and out of the kitchen. An epic battle for kitchen dominance, CookFight features two well-seasoned cooks, 12 tough culinary challenges, and 125 mouth-watering recipes, plus a foreword by Frank Bruni, former chief restaurant critic of the New York Times. Fans of Mark Bittman, Melissa Clark, Ruth Reichl, and Dorie Greenspan, as well as top-rated cooking shows like Top Chef, Top Chef Masters, Iron Chef, and Hell's Kitchen, will be riveted by every round of this intense, no-punches-pulled CookFight until the final (dinner) bell!

This Ecuadorian short story collection explores domestic horrors and everyday violence, a "grotesque, unflinching" portrait of twenty-first-century Latin America (Publishers Weekly). “Ampuero’s literary voice is tough and beautiful at once: her stories are exquisite and dangerous objects.” —Yuri Herrera, author of Signs Preceding the End of the World Named one of the ten best fiction books of 2018 by the New York Times en Español, Cockfight is the debut work by Ecuadorian writer and journalist María Fernanda Ampuero. In lucid and compelling prose, Ampuero sheds light on the hidden aspects of the home: the grotesque realities of family, coming of age, religion, and class struggle. A family’s maids witness a horrible cycle of abuse, a girl is auctioned off by a gang of criminals, and two sisters find themselves at the mercy of their spiteful brother. With violence masquerading as love, characters spend their lives trapped reenacting their past traumas. Heralding a brutal and singular new voice, Cockfight explores the power of the home to both create and destroy those within it.

A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar. Make the Most of Your Produce! Don’t discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful. Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork. Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you’ll discover a whole new world of flavors while reducing waste and saving money.

This is the story of Cockfighting and how it is practised in certain parts of the World where it is still legal. In Britain it has been a forbidden sport for more than 150 years, although it is said that in country parts, that it ceased much later than that time. Many people keep Game Fowl purely for interest and this book is reissued in the hope that many of the sections relating to the history, feeding, conditioning and other aspects of keeping these birds will be of great interest. Contents Include: History Selection of a Strain, Basic Strains, The Hen Breeding and Breeding Systems The House Caring for Brood Fowl Rearing Game Chickens, Stages in the Life History of a Gamecock Dubbing Stags The Farm Walk Coop Walks, Movable and Stationary Getting Ready for Battle Trimming out for Battle Six Good Keeps Conditioning Powders and Drugs Tools of the Trade Gaffs Heeling Cocks for Battle In the Pit Handling and Nursing in the Pit The Referee After the Battle Methods of Conducting Cockfights

In the chaos of the Second World War, Canada faced cruel choices, both on the battlefield and in the world of politics. Of all these life-and-death choices, ten stand above the others in their importance, their agonizing stakes, and the impact they have on the country to this day.

From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.

In The Interpretation of Cultures, the most original anthropologist of his generation moved far beyond the traditional confines of his discipline to develop an important new concept of culture. This groundbreaking book, winner of the 1974 Sorokin Award of the American Sociological Association, helped define for an entire generation of anthropologists what their field is ultimately about.