"Opulent Nosh encapsulates foodie-scholar extraordinaire Ken Albala's adventuresome approach to enhancing, elevating, and sometimes transforming the casual preparation and cooking of simple dishes from the familiar everyday to what could seem exotic. The content is authentic Albala, who cooks and noshes on this high level daily, and his writing conveys his unique sensibility with humor and elan. This cookbook, international in scope and targeted to people who like to cook, demonstrates thoroughly that world foods and fare are now American, because of globalization, travel, and immigration. More than 150 original recipes are organized by type of staple (eggs) to sandwich forms (breads, bagels, wraps), pizzas, and tacos to stuffed dishes, pancakes and waffles, to muffins and biscuits, to bowls. Although many of the dishes have traditional names, the recipes call for the opulent treatment: incorporating unexpected ingredients and techniques to achieve unforgettable flavor combinations and attractive and delicious eating experiences. Most dishes have an accompanying color photo. All recipes have been tested for at-home creativity"--

The New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents’ neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef partners—his mother, Lidia Bastianich, and Mario Batali. Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock ’n’ roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies and aspiring restauranteurs alike will be hankering to read.

The 2004 Symposium on Wild Food: Hunters and Gatherers received a large number of excellent papers.

“The Israeli Century is one of the most important books of our generation, emphasizing how Israel is becoming the center of the Jewish People’s existence and is laying the solid foundations for its future.” —Isaac Herzog, President of Israel In this important breakthrough work, Yossi Shain takes us on a sweeping and surprising journey through the history of the Jewish people, from the destruction of the First Temple in the sixth century B.C.E. up to the modern era. Over the course of this long history, Jews have moved from a life of Diaspora, which ultimately led to destruction, to a prosperous existence in a thriving, independent nation state. The new power of Jewish sovereignty has echoed around the world and gives Israelis a new and significant role as influential global players. In the Israeli Century, the Jew is reborn, feeling a deep responsibility for his tradition and a natural connection to his homeland. A sense of having a home to return to allows him to travel the wider world and act with ease and confidence. In the Israeli Century, the Israeli Jew can fully express the strengths developed over many generations in the long period of wandering and exile. As a result, Shain argues, the burden of preserving the continuity of the Jewish people and defining its character is no longer the responsibility of Diaspora communities. Instead it now falls squarely on the shoulders of Israelis themselves. The challenges of Israeli sovereignty in turn require farsighted leaders with a clear-eyed understanding of the dangers that confront the Jewish future, as well as the incredible opportunities it offers.

Actions speak louder than words. So the best description of this book would be to pick it up, crack it open, and start rolling one’s eyeballs across the words. Or, should one be a slave to technology, download it, and begin scrolling from the top down. With either method euphoria will be experienced in approximately 232 pages or an elapsed one hour and forty-five minutes, whichever comes first. This book is everything you want it to be, and more. It’s your faithful hound at your feet. It’s the lover who never leaves angry. It’s an elixir for eternal youth. You’ll have experienced some transformation along the way. It’s difficult to speculate, exactly, on what that transformation might be. It might not even be palpable for weeks after you’ve finished the book. In many ways, you could associate it with an STD. But who’s to say if that’s a positive or negative thing in this crazy old mixed martial arts throw down we call “life?” There, I’ve said it. If that doesn’t boil it down to simple, relatable facts, nothing more that I can spew out will. Now grasp it firmly and become one.

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.