Wilson invites you to experience the delicious foods of her heritage. She melds the down-home country cooking of her Southern roots with the urban cultural influences of New York City. Also included is a treasure trove of delightful stories and wisdom from the heart of her bustling kitchen.

The year 2002 marked the 100th anniversary of the first installation of air-conditioning. During the past century, it has become a staple of American life; 83% of US homes are now air-conditioned. In this engaging social history, Marsha Ackermann explores how the idea of “cooling” became firmly embedded in the social perceptions and expectations of Americans, transforming our definition of comfort and the way we live, work, and play.

The wildly popular phenomenon of hygge gets a warm American twist with this gifty, illustrated guide from the bestselling Danish-American author. With their overscheduled lifestyles, Americans can’t always find time for the people and things they love. Enter American Cozy, which uses the Danish phenomenon of hygge—comfort, togetherness, and well-being—to bring coziness and ease to readers’ homes, work, and lives. Filled with charming four-color illustrations, it explores organization and home décor; entertaining; cooking; creating a happier, more productive work life; de-cluttering; and slowing down.

A volume of deeply personal comfort food recipes by the legally blind Master Chef champion offers insight into how the loss of her sight compelled her to learn to cook by sense, drawing on her experiences with both Vietnamese and American culinary cultures to share advice on how to produce professional results in a home kitchen.

Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.

Almost daily we hear news stories, advertisements, and scientific reports that promise genetic medicine will make us live longer, enable doctors to identify and treat diseases before they start, and individualize our medical care. But surprisingly, a century ago eugenicists were making the same promises. The Science of Human Perfection traces the history of the promises of medical genetics and of the medical dimension of eugenics. The book also considers social and ethical issues that cast troublesome shadows over these fields./divDIV DIVKeeping his focus on America, science historian Nathaniel Comfort introduces the community of scientists, physicians, and public health workers who have contributed to the development of medical genetics from the nineteenth century to today. He argues that medical genetics is closely related to eugenics, and indeed the two cannot be fully understood separately. He also carefully examines how the desire to relieve suffering and to improve ourselves genetically, though noble, may be subverted. History makes clear that as patients and consumers we must take ownership of genetic medicine, using it intelligently, knowledgeably, and skeptically, lest pernicious interests trump our own./div

This detailed cookbook and kitchen guide covers a comprehensive range of topics to enhance your culinary skills and knowledge. It begins with an overview of essential kitchen tools, cooking techniques, and safety practices. The book delves into understanding ingredients, measurements, and common cooking terms. Various cooking methods are explored, including roasting, grilling, and searing, along with specific instructions for preparing rice, pasta, and grains. The guide provides detailed sections on cooking different types of meat and seafood. It also offers insights into international cuisines, such as Chinese, Japanese, Italian, French, and Mexican cooking. Special sections on baking, vegetarian and vegan cooking, gluten-free and low-carb diets, and other special diets are included. The book also covers meal planning, grocery shopping, meal prep, food styling, plating, and food photography.