The famous New England restaurant critic who dines in disguise and always pays his own bills is back with this honest and trustworthy guide to Bostons best restaurants.

The Phantom Serves up the Best of Boston and Beyond Do you eat food? Then follow these simple instructions for finding great meals everywhere from the North End to the North Shore, including standout restaurants in Rhode Island, Cape Cod, and even southern New Hampshire and southern Maine: 1. Buy this book. 2. Go to the table of contents on p. iii. 3. Select a location or a type of restaurant. 4. Read reviews of the Phantom Gourmet's eight favorite restaurants in that category. 5. Enjoy an unforgettable meal, and don't forget to tell them the Phantom sent you! The Phantom Gourmet Guide to Boston's Best Restaurants is the ultimate guide to finding good eats in Boston and New England.

Boston's well-known "mysterious" food critic has honed his compendium of restaurant knowledge into his selection of the Boston area's best restaurants. The Phantom lists his favorite eight (also known as the "Great Ate") restaurants in 60 categories from comfort food and fried clams to Chinese and Italian. There are also lists devoted to neighborhoods and regions, from the North End to the North Shore. The nearly 500 restaurant reviews are also catalogued in alphabetical, geographical, and cuisine indexes for easy reference. Unlike the competition, this book has a voice and exhibits the well-respected local expertise of the Phantom Gourmet himself. Moreover, rather than list every restaurant under the sun, the Phantom selects the places he feels are worthwhile and explains why, giving restaurant-goers more guidance when they're looking for a place to eat.

Over 2,000 traditional countryside inns, taverns, gastro- pubs and welcoming hostelries are included, carefully selected on merit with no charge for entry. Full colour throughout with more photographs than competing guides. The guide also features inspected and rated accommodation. Each entry includes information on opening times, prices and food. Quality seafood pubs are highlighted. There are also useful symbols throughout, such as AA Rosettes and Stars to indicate the quality of food and accommodation and a Wine Glass to identify where a range of wines are available by the glass.

A “deeply researched and brilliantly written” blueprint to the criminal possibilities in the world all around us (Warren Ellis, author of Gun Machine). At the core of A Burglar’s Guide to the City is an unexpected and thrilling insight: how any building transforms when seen through the eyes of someone hoping to break into it. Studying architecture the way a burglar would, Geoff Manaugh takes readers through walls, down elevator shafts, into panic rooms, and out across the rooftops of an unsuspecting city. Encompassing nearly two thousand years of heists and break-ins, the book draws on the expertise of reformed bank robbers, FBI special agents, private security consultants, the LAPD Air Support Division, and architects past and present. Whether discussing how to pick padlocks, climb the walls of high-rise apartments, find gaps in a museum’s surveillance routine, or discuss home invasions in ancient Rome, A Burglar’s Guide to the City ensures readers will never enter a bank again without imagining how to loot the vault, or walk down the street without planning the perfect getaway. Praise for A Burglar’s Guide to the City “This burglar’s guide isn’t for ordinary smash-and-grab burglars, it’s for the rest of us—who steal in, steal out, and get away with glorious dreams. A spectacularly fun read.” —Robert Krulwich, cohost of Radiolab “Who knew that urban studies could be so riveting? Geoff Manaugh excels at finding new, illicit, and fresh angles on a subject as loved as it is overexposed—the city. In his new book, elegant, perverse, sinuous supervillains maneuver and master the city like parkour champions. I see the TV series already.” —Paola Antonelli, design curator, MoMA

A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansive category that includes some of Europe's most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can't comply with EU health ordinances. Centuries-old cheese styles like Fourme d'Ambert and Cantal are nearing extinction, leading Prince Charles to decry the "bacteriological correctness" of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.

An exploration of the fast food industry in the United States, from its roots to its long-term consequences.