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› Find signed collectible books: 'The Art of Eating'
The Art of Eating "...only wise men know the art of eating." ?Brillat-Savarin
"There is a communion of more than bodies when bread is broken and wine is drunk. And that is my answer when people ask me, Why do you write about hunger, and not wars or love?" So M. F. K. Fisher begins The Gastronomical Me, one of the five memorable volumes collected together here in The Art of Eating. The five books cover an eclectic array of thoughts, memories, and recipes, from World War I vignettes of frugality at the table to a consideration of the social status of vegetables. Her recipes range from those for all manner of oysters, dressed and undressed, to Cold Buttermilk Soup, and are accompanied by the remarks and observations that provoked W. H. Auden to say, "I do not know of anyone in the United States today who writes better prose." "M. F. K. Fisher evokes the magic that shimmers just beneath the surface of the most commonplace, everyday experiences in prose you can wrap around your soul." ?Richard Sax, Chocolatier
"M. F. K. Fisher is one of the best food writers. She makes you laugh, tells you stories, intrigues your mind, gives you an appetite, takes you on her travels. She is witty, wise, and unpretentious." ?Jane Grigson
"One of the world's finest food writers and, in the eyes of many, the grand dame of gastronomy...M. F. K. Fisher has remained our guiding light, the source of infinite gastronomic and philosophic wisdom, the model of what a truly refined food writer should strive for." ?James Villas, Bon App?tit [via]
› Find signed collectible books: 'The Art of Eating'
A collection of essays by one of America's best known food writers, that are often more autobiographical or historical than anecdotal musings on food preparation and consumption. The book includes culinary advice to World War II housewives plagued by food shortages, portraits of family members and friends (with all their idiosyncrasies) and notes on her studies at the University of Dijon, in France. Through each story she weaves her love of food and passion for cooking, and illustrates that our three basic needs as human beings--love, food and security--are so intermingled that it is difficult to think of one without the others. The book won the 1989 James Beard Cookbook Award. [via]
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› Find signed collectible books: 'The Art of Eating: Five Gastronomical Works'
A collection of essays by one of America's best known food writers, that are often more autobiographical or historical than anecdotal musings on food preparation and consumption. The book includes culinary advice to World War II housewives plagued by food shortages, portraits of family members and friends (with all their idiosyncrasies) and notes on her studies at the University of Dijon, in France. Through each story she weaves her love of food and passion for cooking, and illustrates that our three basic needs as human beings--love, food and security--are so intermingled that it is difficult to think of one without the others. The book won the 1989 James Beard Cookbook Award. [via]
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› Find signed collectible books: 'Body for Life: 12 Weeks to Mental and Physical Strength'
Bill Phillips had been publishing body-building magazines and marketing nutritional supplements for years when he had a weird revelation at a trade show: many of the most loyal and enthusiastic readers he had were totally out of shape. From that uncomfortable realisation came his popular Physique Transformation Contest (top prize that first year: Phillips's own Lamborghini), now world famous, and this book. The three-times-a-week weightlifting program in Body for Life is deceptively simple. If you have spent any time in the gym, you have already done all the exercises. But Phillips includes a couple of high-intensity sets at the end of each exercise that should compound the training effect on each muscle group. Same goes for the cardiovascular exercise he recommends: just 20 minutes, three times a week. But those 20 minutes are spent jacking the intensity up and down, accomplishing more in less time.
Phillips arranges all this into a 12-week programme, along with nutritional and motivational tips. Be warned that the nutritional advice gets a little spacey. For example, he puts "carbohydrates" and "vegetables" into separate categories, and recommends three daily doses of a nutritional supplement called Myoplex, which his company manufactures. (Fortunately, he gives tips on how to make each dose taste different, such as by adding drops of peppermint extract.) Despite this strangeness, Body for Life still motivates because so many others have achieved astounding results in similar 12-week windows, and the pictures and testimonials are here as evidence. --Lou Schuler [via]
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› Find signed collectible books: 'Bread and Jam for Frances'
Frances, one of children's best-loved characters for over 30 years, now springs to life even more in Bread and Jam for Frances,beautifully reillustrated in sparkling full color by Lillian Hoban. In this memorable story, Frances decides that bread and jam are all she wants to eat, and her understanding parents grant her wish'at breakfast, lunch, dinner, and even snacktime.Can there ever be too much bread and jam?
[via]More editions of Bread and Jam for Frances:
› Find signed collectible books: 'Breaking Free from Compulsive Eating'
The author speaks from experience about compulsive eating and describes how to put an end to the anguish of this eating disorder. A critically acclaimed Bobbs Merrill hardcover and Signet mass market book, now available in Plume trade paper. [via]
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› Find signed collectible books: 'The Days of Duchess Anne'
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› Find signed collectible books: 'The Days of Duchess Anne: Life in the Household of the Duchess of Hamilton, 1656-1716'
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› Find signed collectible books: 'Eating Well for Optimum Health: The Essential Guide to Bringing Health and Pleasure Back to Eating'
Hopefully, years from now, Eating Well for Optimum Health will be looked upon as the book that saved the health of millions of Americans and transformed the way we eat--not as the book we overlooked at our own peril. It clarifies the mishmash of conflicting news, research, hype, and hearsay regarding diet, nutrition, and supplementation, and further establishes the judicious Dr. Weil, the director of the Program in Integrative Medicine at the University of Arizona, as a savior of public well-being. If you've ever wondered what "partially hydrogenated soybean oil" really is, been perplexed by contrary news reports about recommended dosages for supplements, or questioned the safety of using aluminum pots for cooking, Dr. Weil will make it all clear.
Weil (pronounced "while") bravely criticizes many of the major diet books on the market, and backs up his admonitions with science. He warns readers to not fall under "the spell" of the anticarbohydrate Atkins Diet, but also criticizes the eating plan advocated by Dr. Dean Ornish--which has been granted Medicare coverage for cardiac patients--as being too low fat for the majority of people. (The omega-3 fatty acids missing from Ornish's diet are essential for hormone production and the control of inflammation, he says.) It's also fascinating to learn that autism, Parkinson's disease, and Alzheimer's disease may be caused by omega-3 fatty acid deficiencies, while an excess of omega-6 fatty acids--very common in the typical American diet--can exacerbate arthritis symptoms. Weil's explanation of the chemistry of fats will prove difficult for most readers, but few will want to eat fast-food French fries ever again after reading his appalling reasons for avoiding them, which go way beyond their well-documented heart-clogging capabilities.
After a thorough rundown of nutritional basics and a primer of micronutrients such as vitamins, minerals, fiber, and phytochemicals, Weil unveils what he feels is "the best diet in the world," with 85 recipes, such as Salmon Cakes and Oven-Fried Potatoes, that are healthy, tasty, quick to prepare, and complete with nutritional breakdowns. He includes a stirring chapter on safe weight loss (he sympathizes with the overweight and comically recalls his one-week trial of a safflower oil-diet while an undergraduate). Other, equally enlightening sections include tips for eating out and shopping for food (with warnings on various additives and a guide to organics), and a wondrous appendix with dietary recommendations for dozens of health concerns, including allergies, asthma, cancer prevention, mood disorders, and pregnancy. Eating Well is an indispensable consumer reference and one not afraid to lambaste the diet industry and empower the public with information about which the majority of doctors--to the detriment of the public health--are ignorant. --Erica Jorgensen [via]
More editions of Eating Well for Optimum Health: The Essential Guide to Bringing Health and Pleasure Back to Eating:
› Find signed collectible books: 'Eating Well for Optimum Health: The Essential Guide to Food, Diet, and Nutrition'
Hopefully, years from now, Eating Well for Optimum Health will be looked upon as the book that saved the health of millions of Americans and transformed the way we eat--not as the book we overlooked at our own peril. It clarifies the mishmash of conflicting news, research, hype, and hearsay regarding diet, nutrition, and supplementation, and further establishes the judicious Dr. Weil, the director of the Program in Integrative Medicine at the University of Arizona, as a savior of public well-being. If you've ever wondered what "partially hydrogenated soybean oil" really is, been perplexed by contrary news reports about recommended dosages for supplements, or questioned the safety of using aluminum pots for cooking, Dr. Weil will make it all clear.
Weil (pronounced "while") bravely criticizes many of the major diet books on the market, and backs up his admonitions with science. He warns readers to not fall under "the spell" of the anticarbohydrate Atkins Diet, but also criticizes the eating plan advocated by Dr. Dean Ornish--which has been granted Medicare coverage for cardiac patients--as being too low fat for the majority of people. (The omega-3 fatty acids missing from Ornish's diet are essential for hormone production and the control of inflammation, he says.) It's also fascinating to learn that autism, Parkinson's disease, and Alzheimer's disease may be caused by omega-3 fatty acid deficiencies, while an excess of omega-6 fatty acids--very common in the typical American diet--can exacerbate arthritis symptoms. Weil's explanation of the chemistry of fats will prove difficult for most readers, but few will want to eat fast-food French fries ever again after reading his appalling reasons for avoiding them, which go way beyond their well-documented heart-clogging capabilities.
After a thorough rundown of nutritional basics and a primer of micronutrients such as vitamins, minerals, fiber, and phytochemicals, Weil unveils what he feels is "the best diet in the world," with 85 recipes, such as Salmon Cakes and Oven-Fried Potatoes, that are healthy, tasty, quick to prepare, and complete with nutritional breakdowns. He includes a stirring chapter on safe weight loss (he sympathizes with the overweight and comically recalls his one-week trial of a safflower oil-diet while an undergraduate). Other, equally enlightening sections include tips for eating out and shopping for food (with warnings on various additives and a guide to organics), and a wondrous appendix with dietary recommendations for dozens of health concerns, including allergies, asthma, cancer prevention, mood disorders, and pregnancy. Eating Well is an indispensable consumer reference and one not afraid to lambaste the diet industry and empower the public with information about which the majority of doctors--to the detriment of the public health--are ignorant. --Erica Jorgensen [via]
More editions of Eating Well for Optimum Health: The Essential Guide to Food, Diet, and Nutrition:
› Find signed collectible books: 'El profeta'
Breve obra, donde cada una de las frases pronunciadas por su protagonista, tiene la virtud de movilizaer al lector, promover su propia reflexion y abrirlo a un enfoque totalizador de la vida. [via]
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› Find signed collectible books: 'Fast Food Nation'
On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat.
Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behavior," he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed [via]
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› Find signed collectible books: 'Fast Food Nation: The Dark Side of the All-American Meal'
On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat.
Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behavior," he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed [via]
More editions of Fast Food Nation: The Dark Side of the All-American Meal:
› Find signed collectible books: 'Fat Land: How Americans Became the Fattest People in the World'
More editions of Fat Land: How Americans Became the Fattest People in the World:

› Find signed collectible books: 'Feast: A History of Grand Eating'
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› Find signed collectible books: 'Food for Life: The Spirituality and Ethics of Eating'
Food for Life draws on L. Shannon Jung's gifts as theologian, ethicist, pastor, and eater extraordinaire. In this deeply thoughtful but very lively book, he encourages us to see our humdrum habits of eating and drinking as a spiritual practice that can renew and transform us and our world. In a fascinating sequence that takes us from the personal to the global, Jung establishes the religious meaning of eating and shows how it dictates a healthy order of eating. He exposes Christians' complicity in the face of widespread eating disorders we experience personally, culturally, and globally, and he argues that these disorders can be reversed through faith, Christian practices, attention to habitual activities like cooking and gardening, the church's ministry, and transforming our cultural policies about food. [via]
More editions of Food for Life: The Spirituality and Ethics of Eating:
› Find signed collectible books: 'French Women Don't Get Fat'
The message of this book could be a blessing or a curse, depending on your perspective. There is no hard science, no clearly-defined plan, and no lists of food to have or have not; instead, you'll find simple tricks that boil down to eating carefully prepared seasonal food, exercising more and refusing to think of food as something that inspires guilt. It's both a practical message and far easier said than done in today's "no pain, no gain" culture.
Author Mireille Guiliano is CEO of Veuve Clicquot, and French Women Don't Get Fat offers a concept of sensible pleasures: If you have a chocolate croissant for breakfast, have a vegetable-based lunch--or take an extra walk and pass on the bread basket at dinner. Guiliano's insistence on simple measures slowly creating substantial improvements are reassuring, and her suggestion to ignore the scale and learn to live by the "zipper test" could work wonders for those who get wrapped up in tiny details of diet. She sympathizes that deprivation can lead straight to overindulgence when it comes to favorite foods, but then, in a most French manner, treats them as a pleasure that needs to be sated, rather than a battle to be fought.
A number of recipes are included, from a weight-loss enhancing leek soup to a lush chocolate mousse; they read more like what you'd find in a French cookbook rather than an American diet book. Most appealingly, these are guidelines and tricks that could be easily sustainable over a lifetime. If you agree that food is meant to be appreciated--but no more so than having a trim waist--these charmingly French recommendations could set you on the path to a future filled with both croissants and high fashion. --Jill Lightner
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› Find signed collectible books: 'French Women Don't Get Fat: The Secret of Eating for Pleasure'
The message of this book could be a blessing or a curse, depending on your perspective. There is no hard science, no clearly-defined plan, and no lists of food to have or have not; instead, you'll find simple tricks that boil down to eating carefully prepared seasonal food, exercising more and refusing to think of food as something that inspires guilt. It's both a practical message and far easier said than done in today's "no pain, no gain" culture.
Author Mireille Guiliano is CEO of Veuve Clicquot, and French Women Don't Get Fat offers a concept of sensible pleasures: If you have a chocolate croissant for breakfast, have a vegetable-based lunch--or take an extra walk and pass on the bread basket at dinner. Guiliano's insistence on simple measures slowly creating substantial improvements are reassuring, and her suggestion to ignore the scale and learn to live by the "zipper test" could work wonders for those who get wrapped up in tiny details of diet. She sympathizes that deprivation can lead straight to overindulgence when it comes to favorite foods, but then, in a most French manner, treats them as a pleasure that needs to be sated, rather than a battle to be fought.
A number of recipes are included, from a weight-loss enhancing leek soup to a lush chocolate mousse; they read more like what you'd find in a French cookbook rather than an American diet book. Most appealingly, these are guidelines and tricks that could be easily sustainable over a lifetime. If you agree that food is meant to be appreciated--but no more so than having a trim waist--these charmingly French recommendations could set you on the path to a future filled with both croissants and high fashion. --Jill Lightner
Amazon Exclusive Video
| Gather Up Your Friends
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More editions of French Women Don't Get Fat: The Secret of Eating for Pleasure:
› Find signed collectible books: 'Green Eggs And Ham'
This timeless Dr. Seuss classic was first published in 1960, and has been delighting readers ever since. Sam-I-am is as persistent as a telemarketer, changing as many variables as possible in the hopes of convincing the nameless skeptic that green eggs and ham are a delicacy to be savored. He tries every manner of presentation with this "nouveau cuisine"--in a house, with a mouse, in a box, with a fox, with a goat, on a boat--to no avail. Then finally, finally the doubter caves under the tremendous pressure exerted by the tireless Sam-I-am. And guess what? Well, you probably know what happens, but even after reading Green Eggs and Ham the thousandth time, the climactic realization that green eggs and ham are "so good, so good, you see" is still a rush. As usual, kids will love Dr. Seuss's wacky rhymes and whimsical illustrations--and this time, they might even be so moved as to finally take a taste of their broccoli. (Ages 4 to 8) [via]
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› Find signed collectible books: 'Green Eggs And Ham (Dr. Seuss): For Soprano, Boy Soprano And Orchestra'
(Study Score). A children's classic, now available in this version for Soprano, Boy Soprano and Full Orchestra. Duration ca. 18 minutes. Also available for Chamber Ensemble (Score #50482454) and Vocal Score (50482453). [via]
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› Find signed collectible books: 'Green Eggs and Ham: With Fabulous Flaps and Peel-Off Stickers'
Young fans of the unflappable Sam-I-am will be pleased as punch to discover the plethora of flaps to lift in this 10-page board book version of the Dr. Seuss classic. Sam-I-am does his very best to convince a more finicky Seuss character to try this rather unusual delicacy.
Would you? Could you? In a car?To which the exasperated doubter replies:
Eat them! Eat them! Here they are.
You may like them. You will see.
You may like them in a tree!
I would not,On every page readers will find sturdy, easy-to-lift flaps behind which reside the familiar characters and lines of the unique 1960 classic--except for the last page. Here, blank spaces lurk behind the flaps, just waiting to be filled in with peel-off pictures from the accompanying sheet of silly stickers. (Ages 3 to 7) --Emilie Coulter [via]
could not, in a tree.
Not in a car!
You let me be.
More editions of Green Eggs and Ham: With Fabulous Flaps and Peel-Off Stickers:
› Find signed collectible books: 'Gregory, the Terrible Eater'
Hardcover, Weekly Reader, no dust jacket as issued, 1980 edition. [via]
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› Find signed collectible books: 'Gregory, the Terrible Eater'
Gregory, the Terrible Eater, wants orange juice and eggs for breakfast. His parents are terribly upset!
Why can't Gregory eat striped ties and violins, like the rest of the goats?
Jose Aruego and Ariane Dewey have entered into the spirit of Mitchell Sharmat's upside-down, turned-around world with bold, wacky, expressive illustrations. The trio's exuberant collaboration provokes healthy laughter and even includes a colorful chart which gives fresh meaning to the concept of "junk food." [via]
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› Find signed collectible books: 'How Do Dinosaurs Eat Their Food?'
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› Find signed collectible books: 'How to Get Your Kid to Eat but Not Too Much'
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› Find signed collectible books: 'The Hungry Soul: Eating and the Perfecting of Our Nature'
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› Find signed collectible books: 'I Will Never Not Ever Eat a Tomato'
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› Find signed collectible books: 'LA Oruga Muy Hambrienta / The Very Hungry Caterpillar'
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› Find signed collectible books: 'M.F.K. Fisher's Translation of the Physiology of Taste: Or, Meditations on Transcendental Gastronomy'
You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or, Meditations on Transcendental Gastronomy. Brilliantly and lovingly translated in 1949 by M.F.K. Fisher (herself the doyenne of 20th-century food writing), the book offers the Professor's meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death (which he defines as the "complete interruption of sensual relations"). Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that "the discovery of a new dish does more for human happiness than the discovery of a star."
Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is above all helpful to people who must do a great deal of mental work...." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th-century Paris), and the level of gourmandise among the various professions (bankers, doctors, writers, and men of faith are all predestined to love food). Just as engrossing as the text itself are M.F.K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. These two are soulmates separated by centuries, and Fisher's fondness for the Professor comes through on every page. As she notes at the end, "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." --Rebecca A. Staffel [via]
More editions of M.F.K. Fisher's Translation of the Physiology of Taste: Or, Meditations on Transcendental Gastronomy:
› Find signed collectible books: 'The Omnivore's Dilemma: A Natural History of Four Meals'
One of the New York Times Book Review's Ten Best Books of the Year Winner of the James Beard Award Author of #1 New York Times Bestsellers In Defense of Food and Food Rules Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or perhaps something we grew ourselves? The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, as the dawn of the twenty-first century, may determine our survival as a species. Packed with profound surprises, The Omnivore's Dilemma is changing the way Americans thing about the politics, perils, and pleasures of eating. Coming from The Penguin Press in 2013, Michael Pollan's newest book Cooked: A Natural History of Transformation--the story of our most trusted food expert's culinary education "Thoughtful, engrossing ... You're not likely to get a better explanation of exactly where your food comes from." -The New York Times Book Review "An eater's manifesto ... [Pollan's] cause is just, his thinking is clear, and his writing is compelling. Be careful of your dinner!" -The Washington Post "Outstanding... a wide-ranging invitation to think through the moral ramifications of our eating habits." --The New Yorker "If you ever thought 'what's for dinner' was a simple question, you'll change your mind after reading Pollan's searing indictment of today's food industry-and his glimpse of some inspiring alternatives.... I just loved this book so much I didn't want it to end." -The Seattle Times [via]
More editions of The Omnivore's Dilemma: A Natural History of Four Meals:
› Find signed collectible books: 'The Physiology Of Taste'
ILLUSTRATED BY ANECDOTES OF DISTINGUISHED ARTISTS AND STATESMEN OF BOTH CONTINENTS [via]
More editions of The Physiology of Taste:
› Find signed collectible books: 'The Physiology of Taste: Meditations on Transcendental Gastronomy'
More editions of The Physiology of Taste: Meditations on Transcendental Gastronomy:
› Find signed collectible books: 'The Physiology of Taste : Or, Meditations on Transcendental Gastronomy'
You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or, Meditations on Transcendental Gastronomy. Brilliantly and lovingly translated in 1949 by M.F.K. Fisher (herself the doyenne of 20th-century food writing), the book offers the Professor's meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death (which he defines as the "complete interruption of sensual relations"). Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that "the discovery of a new dish does more for human happiness than the discovery of a star."
Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is above all helpful to people who must do a great deal of mental work...." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th-century Paris), and the level of gourmandise among the various professions (bankers, doctors, writers, and men of faith are all predestined to love food). Just as engrossing as the text itself are M.F.K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. These two are soulmates separated by centuries, and Fisher's fondness for the Professor comes through on every page. As she notes at the end, "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." --Rebecca A. Staffel [via]
More editions of The Physiology of Taste, or Meditations on Transcendental Gastronomy:
› Find signed collectible books: 'Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners'
"Read this book. You'll never look at a table knife the same way again."The New York Times.
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› Find signed collectible books: 'Stephen King'
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› Find signed collectible books: 'Tender at the Bone: Growing Up at the Table'
New York Times restaurant critic Ruth Reichl shares lessons learned at the hands (and kitchen counters) of family members and friends throughout her life, from growing up with her taste-blind mother to the comfort of cream puffs while away at boarding school on "Mars" (Montreal seemed just as far away) to her most memorable meal, taken on a mountainside in Greece.
Her stories shine with the voices and recipes of those she has encountered on the way, such as her Aunt Birdie's maid and companion, Alice, who first taught Reichl both the power of cooking and how to make perfect apple dumplings; the family's mysterious patrician housekeeper, Mrs. Peavey, who always remembered to make extra pastry for the beef Wellington; Serafina, the college roommate with whom Reichl explored a time of protest and political and personal discovery; and, finally, cookbook author Marion Cunningham, who, after tales of her midlife struggles and transformation, gave Reichl the strength to overcome her own anxieties.
Reichl's wry and gentle humor pervades the book, and makes readers feel as if they're right at the table, laughing at one great story after another (and delighting in a gourmet meal at the same time, of course). Reichl's narrative of a life lived and remembered through the palate will stay with the reader long after the last page is turned. [via]
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› Find signed collectible books: 'Thinner'
FOR USE IN SCHOOLS AND LIBRARIES ONLY. After an old gypsy woman is killed by his car, lawyer Billy Halleck is stricken with a flesh-wasting malady and must undertake a nightmarish journey to confront the forces of death. [via]
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› Find signed collectible books: 'Thinner'
Thinner' - the old gypsy man barely whispers the word. Billy feels the touch of a withered hand on his cheek. 'Thinner' - the word, the old man's curse, has lodged in Billy's mind like a fattening worm, eating at his flesh, at his reason. And with his despair, comes violence [via]
› Find signed collectible books: 'The Very Hungry Caterpillar'
"In the light of the moon a little egg lay on a leaf." So begins Eric Carle's modern classic, The Very Hungry Caterpillar. More than 12 million copies of this book have been sold in its original, full-sized edition, and the beloved tale of science and gluttony has been translated into 20 languages. This five-by-four-inch miniature edition is truly tiny, with tiny type, but it is a nice size for small hands to hold and flip through the pictures. Despite its diminished state, the book is complete in every detail, following the ravenous caterpillar's path as he eats his way through one apple (and the pages of the book itself) on Monday, two pears on Tuesday, three plums on Wednesday, and so on, through cherry pie and sausage--until he is really fat and has a stomachache. And no doubt you know what happens next! Kids love butterfly metamorphosis stories, and this popular favorite teaches counting and the days of the week, too. A fun gift package for caterpillar fans. (Baby to preschool) --Karin Snelson [via]
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› Find signed collectible books: '1984'
En esta novela encontramos al lider unico cuya presencia es ante todo una abstraccion, la negacion del individuo, la sustraccion de la informacion: el Gran Hermano. Es, al mismo tiempo, una advertencia y un deseo. El autor ha construido una metafora del imaginario social del siglo XX, al describir un pais carcelario, vigilado por un lugar desde donde se ve a el y a todos. [via]
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› Find signed collectible books: 'Huevos Verdes Con Jamon / Green Eggs And Ham'
Sam-I-Am mounts a determined campaign to convince another Seuss character to eat a plate of green eggs and ham. "Limited vocabulary but unlimited exuberance of illustration".--School Library Journal. Full color. [via]
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› Find signed collectible books: 'Huevos Verdes Con Jamon/Green Eggs and Ham'
Sam-I-Am mounts a determined campaign to convince another Seuss character to eat a plate of green eggs and ham. "Limited vocabulary but unlimited exuberance of illustration".--School Library Journal. Full color. [via]
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› Find signed collectible books: 'Maleficio / Thinner'
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› Find signed collectible books: 'LA Oruga Muy Hambrienta/the Very Hungry Caterpillar'
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› Find signed collectible books: 'El Profeta El Loco'
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› Find signed collectible books: 'Cibi E Sapori Nel Mondo Antico'
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› Find signed collectible books: 'Green Eggs and Ham In Latin/Virent Ova! Viret Perha!!'
C'mon! Try them, in Latin. Sam-I-am's smiling enthusiasm for the seemingly unappetizingly tinted green eggs and ham is undaunted, despite repeated disdain shown by an unnamed, dour disparager. Sam will not give up, though, and offers the dish over and over, proposing that it be sampled under sometimes whacky circumstances and in odd locales (with a goat, on a boat, in the rain, on a train, in a box, with a fox, etc.). In the end Sam does get the grumpy disparager to take a taste- only to get Sam off his back. The disparager's demeanor quickly changes to all smiles when he discovers to his surprise that disdained green eggs and ham are, in fact, quite tasty. Sam-I-am, yet another delightfully plucky Seuss protagonist, allows both adults and humans to look - -with the objectivity humor so adeptly affords - at our all-too-human tendency towards knee-jerk negativity in response to anything that is new or different. Special Features Dr. Seuss' perennial favorite, Green Eggs and Ham, is here rendered in spirited Latin: in trochaic rhythm with rhyme in the last two syllables, a sprightly verse-form that goes toe-to-toe with Seuss's whimsical drawings. Virent Ova! Viret Perna!! is a true delight - Latin as it is infrequently experienced: fun, exhilarating, ebullient. This Latin-language edition is a welcome, all-occasion gift, a delightful way to revisit a treasured tale, and an enjoyable way to refresh your high school Latin. Fast-moving Latin translation that echoes the lighthearted spirit of the original Original artwork of Dr. Seuss Latin-to-English vocabulary Note on 'How to Read these Verses'
Also available:
Arbor Alma/the Giving Tree - ISBN 0865164991
Cattus Petasatus: The Cat in the Hat in Latin - ISBN 086516472X
For over 30 years Bolchazy-Carducci Publishers has produced the highest quality Latin and ancient Greek books. From Dr. Seuss books in Latin to Plato's Apology, Bolchazy-Carducci's titles help readers learn about ancient Rome and Greece; the Latin and ancient Greek languages are alive and well with titles like Cicero's De Amicitia and Kaegi's Greek Grammar. We also feature a line of contemporary eastern European and WWII books.
Some of the areas we publish in include:
Selections From The Aeneid
Latin Grammar & Pronunciation
Greek Grammar & Pronunciation
Texts Supporting Wheelock's Latin
Classical author workbooks: Vergil, Ovid, Horace, Catullus, Cicero
Vocabulary Cards For AP Selections: Vergil, Ovid, Catullus, Horace
Greek Mythology
Greek Lexicon
Slovak Culture And History [via]
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› Find signed collectible books: 'Kleine Raupe Nimmerstatt'
Eric Carles Kleine Raupe Nimmersatt gehört mit Sicherheit zu den ersten Bilderbüchern, die im Kinderzimmer auf dem Regal Einzug halten und die sich seit Jahren ungebrochener Beliebtheit bei den kleinen Lesern erfreuen, die meistens noch gar nicht selber lesen, sondern nur genußvoll der hemmungslosen Völlerei der kleinen gefräßigen Raupe lauschen.
Wer kennt das nicht, dieses wilde Durcheinander im Bauch, das die kleine Raupe in sich hineinschaufelte. Der Anfang ist noch richtig gesund. "Am Montag fraß sie sich durch einen Apfel. Aber satt war sie noch immer nicht." Am Dienstag müssen es dann schon zwei Birnen sein, am Donnerstag vier Erdbeeren und am Freitag sogar fünf Apfelsinen. Richtig toll ist die Steigerung am Sonnabend. Da langt sie noch einmal richtig zu und jedes Kind zählt mit Begeisterung all die wunderbaren Köstlichkeiten mit, die sich die Raupe gönnt: "Ein Stück Schokoladenkuchen, eine Eiswaffel, eine saure Gurke, eine Scheibe Käse, ein Stück Wurst, einen Lolli, ein Stück Früchtebrot, ein Würstchen, ein Törtchen und ein Stück Melone." Diese Orgie endet nicht mit dem gewohnten Satz: "Aber satt war sie noch immer nicht." Nein, es heißt lapidar: "An diesem Abend hatte sie Bauchschmerzen!"
Jedes Kind hat diese schmerzvolle Erfahrung schon selbst einmal gemacht und kann mitfühlen, wie die arme kleine Raupe jetzt leidet. Aber am nächsten Tag ist wieder alles bestens und die Raupe macht sich nach einem gesunden grünen Blatt daran, sich in ihren Kokon zu verspinnen und alle dürfen gespannt sein auf den prächtigen farbenfrohen Schmetterling, der sich ganz am Ende des Buches in seiner vollen strahlenden Pracht entfaltet.
Eric Carle erobert die Kinderherzen mit seiner ihm eigenen Technik der Collage in kräftigen Farben. Zudem hat er noch so viele Kleinigkeiten in seinem Bilderbuch versteckt, die alle von den Kleinen begeistert aufgenommen werden: Da werden die Wochentage aufgezählt, alle Verse auswendig mitgesprochen, genüßlich in allen Löchern gebohrt, die die Raupe gefressen hat, und zum guten Schluß weiß jedes Kind, daß aus so einer unscheinbaren grünen Raupe ein wunderschöner Schmetterling entsteht. Welches Bilderbuch bietet eine solche Fülle an Möglichkeiten? --Manuela Haselberger [via]
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