Anthony Bourdain traveled an extraordinary road, evolving from celebrity chef to intrepid travel writer to journalist, and ultimately, a most unlikely social anthropologist. His storytelling through culinary adventure was frank, often uncompromising, and filled with heart and appreciation for the global cultures and customs he investigated. This volume of interviews includes an Introduction from Helen Rosner, food correspondent for The New Yorker.

For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. The latest work from James Beard Award-winning authors of Becoming a Chef Andrew Dornenburg and Karen Page, Culinary Artists is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefs - including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Waters - the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Readers will discover the language of food, and how culinary artistry manifests itself through all the senses. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines. Culinary artistry takes you inside the art of menu planning, where order and presentation are carefully thought out, and shows how leading chefs' menus are painstakingly created. The book also reveals how a menu can communicate a chef's personality and offer opportunities for artistic expression.

<DIV><DIV>How chefs make food an adventure for their kids and get them to eat healthy-and how you can, too! Recipes and techniques for cultivating a love of good food.</div></div>

This delightful collection of interviews with 'The French Chef' Julia Child traces her life from her first stab at a writing career, to D.C., Sri Lanka, and Kunming where she worked for the Office of Strategic Services (now the CIA); to Paris where she and her husband Paul, then a member of the State Department, lived after World War II, and where Child attended the famous cooking school Le Cordon Bleu. From there, she catapulted to fame'first with the publication of Mastering the Art of French Cooking in 1961 and the launch of her home cooking show, 'The French Chef' in 1963.

A collection of articles taken from the Chicago Tribune , this book is an up-close examination of chef Grant Achatz's personal history and international impact in the culinary world, from his expansion of modern culinary trends and series of world-renowned, top-rated restaurants.

Head Start, Job Corps, Foster Grandparents, College Work-Study, VISTA, Community Action, and the Legal Services Corporation are familiar programs, but their tumultuous beginning has been largely forgotten. Conceived amid the daring idealism of the 1960s, these programs originated as weapons in Lyndon Johnson's War on Poverty, an offensive spearheaded by a controversial new government agency. Within months, the Office of Economic Opportunity created an array of unconventional initiatives that empowered the poor, challenged the established order, and ultimately transformed the nation's attitudes.

"With a vast selection of foods and thousands of recipes to choose from, how do home cooks in America decide what to cook / and what does their cooking mean to them? Answering this question, Making Dinner is an empirical study of home cooking in the United States. Drawing on a combination of research methods, which includes in-depth interviews with over 50 cooks and cooking journals documenting over 300 home-cooked dinners, Roblyn Rawlins and David Livert explore how American home cooks think and feel about themselves, food, and cooking. Their findings reveal distinct types of cook - the family-first cook, the traditional cook, and the keen cook - and demonstrate how personal identities, family relationships, ideologies of gender and parenthood, and structural constraints all influence what ends up on the plate. Rawlins and Livert reveal research that fills the data gap on practices of home cooking in everyday life. This is an important contribution to fields such as food studies, health and nutrition, sociology, social psychology, anthropology, gender studies, and American studies."--

Robert S. McNamara's controversial opinions, policies, and actions have led to a firestorm of debate from the end of World War I, through the course of World War II, to the unfolding of the Cold War in Cuba, Vietnam, and around the world.