All-new stories about the food we share, love, and fight over from the national bestselling author of Cod and Salt. In these linked stories, Mark Kurlansky reveals the bond that can hold people together, tear them apart, or make them become vegan: food. Through muffins or hot dogs, an indigenous Alaskan fish soup, a bean curd Thanksgiving turkey or potentially toxic crème brulee, a rotating cast of characters learns how to honor the past, how to realize you're not in love with someone any more, and how to forgive. These women and men meet and eat and love, leave and drink and in the end, come together in Seattle as they are as inextricably linked with each other as they are with the food they eat and the wine they drink. Kurlansky brings a keen eye and unerring sense of humanity to these stories. And throughout, his love and knowledge of food shows just how important a role what we eat plays in our lives.

From Lauren Groff, author of the critically acclaimed and bestselling novel Fates and Furies, comes Delicate Edible Birds, one of the most striking short fiction debuts in years. Here are nine stories of astonishing insight and variety, each revealing a resonant drama within the life of a twentieth-century American woman. In "Sir Fleeting," a Midwestern farm girl on her honeymoon in Argentina falls into lifelong lust for a French playboy. In "Blythe," an attorney who has become a stay-at-home mother takes a night class in poetry and meets another full-time mother, one whose charismatic brilliance changes everything. In "The Wife of the Dictator," that eponymous wife ("brought back . . . from [the dictator's] last visit to America") grows more desperately, menacingly isolated every day. In "Delicate Edible Birds," a group of war correspondents-a lone, high-spirited woman among them-falls sudden prey to a brutal farmer while fleeing Nazis in the French countryside. In "Lucky Chow Fun," Groff returns us to Templeton, the setting of her first book, for revelations about the darkness within even that idyllic small town. In some of these stories, enormous changes happen in an instant. In others, transformations occur across a lifetime--or several lifetimes. Throughout the collection, Groff displays particular and vivid preoccupations. Crime is a motif--sex crimes, a possible murder, crimes of the heart. Love troubles recur; they're in every story--love in alcoholism, in adultery, in a flood, even in the great flu epidemic of 1918. Some of the love has depths, which are understood too late; some of the love is shallow, and also understood too late. And mastery is a theme--Groff's women swim and baton twirl, become poets, or try and try again to achieve the inner strength to exercise personal freedom. Overall, these stories announce a notable new literary master. Dazzlingly original and confident, Delicate Edible Birds further solidifies Groff's reputation as one of the foremost talents of her generation.

A lighthearted chronicle of how foods have transformed human culture throughout the ages traces the barley- and wheat-driven early civilizations of the near East through the corn and potato industries in America.

Two friends. Five months. One car. Ten provinces. Three territories. Seven islands. Eight ferries. Two flights. One 48-hour train ride. And only one call to CAA. The result: over 100 incredible Canadian recipes from coast to coast and the Great White North. In the midst of a camping trip in Squamish, British Columbia, Lindsay Anderson and Dana VanVeller decided that the summer of 2013 might be the right time for an adventure. And they knew what they wanted that adventure to be: a road trip across the entire country, with the purpose of writing about Canada's food, culture, and wealth of compelling characters and their stories. 37,000 kilometres later, and toting a "Best Culinary Travel Blog" award from Saveur magazine, Lindsay and Dana have brought together stories, photographs and recipes from across Canada in Feast: Recipes and Stories from a Canadian Road Trip. The authors write about their experiences of trying whale blubber in Nunavut, tying a GoPro to a fishing line in Newfoundland to get a shot of the Atlantic Ocean's "cod highway," and much more. More than 80 contributors--including farmers, grandmothers, First Nations elders, and acclaimed chefs--have shared over 90 of their most beloved regional recipes, with Lindsay and Dana contributing some of their own favourites too. You'll find recipes for all courses from Barley Pancakes, Yukon Cinnamon Buns, and Bannock to Spot Prawn Ceviche, Bison Sausage Rolls, Haida Gwaii Halibut and Maritime Lobster Rolls; and also recipes for preserves, pickles and sauces, and a whole chapter devoted to drinks. Feast is a stunning representation of the diversity and complexity of Canada through its many favourite foods. The combination of Lindsay and Dana's capitivating journey with easy-to-follow recipes makes the book just as pleasurable to read as it is to cook from.

Learning and fun go hand-in-hand with these thematically organized story time programs that are linked to adorable, edible crafts. There are kids' cookbooks and there are books with story time suggestions, but no book has combined the two—until now. Story Times Good Enough to Eat!: Thematic Programs with Edible Story Crafts brings these elements together in programs that will engage kids and make every story time special. Both a manual and a recipe book, Story Times Good Enough to Eat! offers thematic programs for major holidays and seasons and includes programs on popular animals and other themes as well. It is designed to educate children by having them listen to the story, then reinforcing the lessons of the story by creating an edible craft to go along with it. Every theme in the book includes a suggested titles list, a brief overview of the program, and a complete recipe and instructions for making the corresponding snack/craft, from yummy school bus cupcakes to mouth-watering sugar cookie sombreros for Cinco de Mayo.

From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.

From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West.