J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.

Do you know the stories behind delectable dishes—like the fun connection between scallion pancakes and pizza? Or how dumplings cured a village’s frostbitten ears? Or how wonton soup tells about the creation of the world? Separated into courses like a Chinese menu, these tales—based in real history and folklore—are filled with squabbling dragons, magical fruits, and hungry monks. This book will bring you to far-off times and marvelous places, all while making your mouth water.

When Englishman Chris Broad landed in a rural village in northern Japan he wondered if he'd made a huge mistake. With no knowledge of the language and zero teaching experience, was he was about to be the most quickly fired English teacher in Japan's history? Abroad in Japan charts a decade of living in a foreign land and the chaos and culture clash that comes with it. Packed with hilarious and fascinating stories, this book seeks out to unravel one the world's most mysterious and impenetrable cultures.

In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm.

From Haifa, Israel, to Cape Town, South Africa, Chinese entrepreneurs and restaurateurs have brought delicious Chinese food across the globe. Unraveling a complex history of cultural migration and world politics, Cheuk Kwan describes a fascinating story of culture and place, ultimately revealing how an excellent meal always tells an even better story.

Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.

Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.

In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.

French women don't get fat, but they do eat bread and pastry, drink wine, and regularly enjoy three-course meals. In her delightful tale, Mireille Guiliano unlocks the simple secrets of this "French paradox", how to enjoy food and stay slim and healthy. Hers is a charming, sensible, and powerfully life-affirming view of health and eating for our times.

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.

Who wore the first pants? Who painted the first masterpiece? Who first rode the horse? Who invented soap? This madcap adventure across ancient history uses everything from modern genetics to archaeology to uncover the geniuses behind these and other world-changing innovations. With a sharp sense of humor and boundless enthusiasm for the wonders of our ancient ancestors, Who Ate the First Oyster? profiles the perpetrators of the greatest firsts and catastrophes of prehistory.

Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favorite places - in his own words.

Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.

Most of us give little thought to the back of the book - it's just where you go to look things up. But as Dennis Duncan reveals in this delightful and witty history, hiding in plain sight is an unlikely realm of ambition and obsession, sparring and politicking, pleasure and play. In the pages of the index, we might find "Butchers, to be avoided", or "Cows that shite Fire", or even catch "Calvin in his chamber with a Nonne". Here, for the first time, is the secret world of the index: an unsung but extraordinary everyday tool, with an illustrious but little-known past.

From a talent who’s been compared to Annie Dillard, Edward Abbey, David Quammen, and Jared Diamond, On Trails is a wondrous exploration of how trails help us understand the world—from invisible ant trails to hiking paths that span continents, from interstate highways to the Internet.

Earth has been reinventing itself for more than four billion years, keeping a record of its experiments in the form of rocks. Yet most of us live our lives on the planet with no idea of its extraordinary history, unable to interpret the language of the rocks that surround us. Geologist Marcia Bjornerud believes that our lives can be enriched by understanding our heritage on this old and creative planet. Contrary to their reputation, rocks have eventful lives—and they intersect with our own in surprising ways.

Today, for the first time in history, the scientific exploration of death and what happens when we die is real, active and ongoing. Contrary to popular perceptions, this subject is no longer the remit of philosophy, religion, or personal opinion. Truly remarkable scientific discoveries that will fundamentally affect everyone’s lives now and in the future are taking place, yet very few people are aware of them. Most people—including scientists and doctors—maintain strong beliefs about death and its experience. Those beliefs are rooted in traditional, and often cultural, notions of death.

Bitcoin did not appear out of nowhere. For decades prior to Satoshi Nakamoto’s invention, a diverse group of computer scientists, privacy activists, and heterodox economists tried to create a digital form of money that could operate independently of government control. The Genesis Book tells the story of the people and projects that inspired the invention of the world’s first successful peer-to-peer electronic cash system.

In The Widow Clicquot, Tilar J. Mazzeo brings to life for the first time the fascinating woman behind the iconic yellow label: Barbe-Nicole Clicquot Ponsardin. A young witness to the dramatic events of the French Revolution and a new widow during the chaotic years of the Napoleonic Wars, Barbe-Nicole defied convention by assuming---after her husband's death---the reins of the fledgling wine business they had nurtured.

It's almost shocking to think that now, more than seventy years after the Nazi surrender in 1945, there is not a single volume that has attempted to unify the resistance movements that convulsed Europe during the brutal years of occupation. In her extraordinary work, Resistance, Halik Kochanski does just that, creating a prodigiously researched account that becomes the first to bring these disparate histories into a single narrative.

As you follow the steps to bake bread―whether you are a lifelong baker or intimidated by the thought of yeast―you will learn something about the character of God and the life of faith. In Bake & Pray, you will get not only a practical understanding of how to bake bread, but also receive a deeper appreciation for the ways God can shape you in the process.

At 5:12 am on April 18, 1906, a 7.9 magnitude earthquake struck San Francisco, catching most of the city asleep. For approximately forty-eight seconds, shock waves buckled streets, shattered water mains, collapsed buildings, crushed hundreds of residents to death, and trapped many alive. Matthew Davenport draws on letters, diaries, unpublished memoirs, and previously unearthed archival records, as well as interviews with engineers and geologists, to combine history and science to tell the dramatic true story of one of the greatest disasters in American history.

The rise and fall of the Venetian empire stands unrivaled for drama, intrigue, and sheer opulent majesty. In City of Fortune, Roger Crowley, acclaimed historian and New York Times bestselling author of Empires of the Sea, applies his narrative skill to chronicling the astounding five-hundred-year voyage of Venice to the pinnacle of power.

In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a portal to another time, when a generation of middle-class female home cooks navigated the postwar transformations taking place across the world.

Science writer Sadie Dingfelder has always known that she’s a little quirky. But while she’s made some strange mistakes over the years, it’s not until she accosts a stranger in a grocery store (whom she thinks is her husband) that she realizes something is amiss. With a mixture of curiosity and dread, Dingfelder starts contacting neuroscientists and lands herself in scores of studies. In the course of her nerdy midlife crisis, she discovers that she is emphatically not neurotypical.

An absorbing account of the conspiracy to kill King James I by his handsome lover, the duke of Buckingham, a historical crime that has remained hidden for 400 years....

We talk a lot about sheep: following the herd, counting sheep to fall asleep and looking out for wolves in sheep’s clothing. But, just like people, animals don’t always follow the pack. Some are affectionate while others butt heads; some follow the leader while some guide the whole flock home. With startling beauty and tenderness, Rosamund Young reveals the remarkable emotional and intellectual complexity of the animals she lives with on her family farm, and the story of her life’s work, with the intimacy of a personal diary.

The Ball family hails from South Carolina - Charleston and thereabouts. Their plantations were among the oldest and longest-standing plantations in the South. Between 1698 and 1865, close to 4,000 Black people were born into slavery under the Balls or were bought by them. In Slaves in the Family, Edward Ball recounts his efforts to track down and meet the descendants of his family's slaves.