Richard Blondin is chef de cuisine at The Refectory in Columbus, Ohio, one of the Midwest's top-rated restaurants. Here are many recipes for cooking game drawn from the French country style. Recipes for traditional accompaniments are also included.

A touching culinary autobiography by an expert home cook whose table has offered succor and warmth to friends around the world for 30 years. Over 100 recipes featuring Polish specialties, including those for Christmas and Easter, and other internationally inspired dishes. Photos.

This book shows all types of chairs, tables, sofas, and beds made in America from the seventeenth century to the mid-twentieth century.

"A cookbook for wild game (including big game, small game, upland birds, and waterfowl), with a guide to field dressing and a nutritional chart"--

The international bestseller based on a haunting true story that raises provocative questions about complicity, guilt, and survival. They called it the Wolfsschanze, the Wolf’s Lair. “Wolf” was his nickname. As hapless as Little Red Riding Hood, I had ended up in his belly. A legion of hunters was out looking for him, and to get him in their grips they would gladly slay me as well. Germany, 1943: Twenty-six-year-old Rosa Sauer’s parents are gone, and her husband Gregor is far away, fighting on the front lines of World War II. Impoverished and alone, she makes the fateful decision to leave war-torn Berlin to live with her in-laws in the countryside, thinking she’ll find refuge there. But one morning, the SS come to tell her she has been conscripted to be one of Hitler’s tasters: three times a day, she and nine other women go to his secret headquarters, the Wolf’s Lair, to eat his meals before he does. Forced to eat what might kill them, the tasters begin to divide into The Fanatics, those loyal to Hitler, and the women like Rosa who insist they aren’t Nazis, even as they risk their lives every day for Hitler’s. As secrets and resentments grow, this unlikely sisterhood reaches its own dramatic climax, as everyone begins to wonder if they are on the wrong side of history.

Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.

Astronomers are on the verge of answering one of our most profound questions: are we alone in the universe? The ability to detect life in remote solar systems is at last within sight, and its discovery—even if only in microbial form—would revolutionize our self-image. Planet Hunters is the rollicking tale of the search for extraterrestrial life and the history of an academic discipline. Astronomer Lucas Ellerbroek takes readers on a fantastic voyage through space, time, history, and even to the future as he describes the field of exoplanet research, from the early ideas of sixteenth-century heretic Giordano Bruno to the discovery of the first exoplanet in 1995 to the invention of the Kepler Space Telescope. We join him on his travels as he meets with leading scientists in the field, including Michel Mayor, who discovered the first exoplanet, and Bill Borucki, principal investigator for NASA’s Kepler mission. Taken together, the experiences, passion, and perseverance of the scientists featured here make the book an exciting and compelling read. Presenting cutting-edge research in a dynamic and accessible way, Planet Hunters is a refreshing look into a field where new discoveries come every week and paradigms shift every year.