Brian Kateman coined the term "Reducetarian"—a person who is deliberately reducing his or her consumption of meat—and a global movement was born. In this book, Kateman, the founder of the Reducetarian Foundation, presents more than 70 original essays from influential thinkers on how the simple act of cutting 10% or more of the meat from one's diet can transform the life of the reader, animals, and the planet. This book features contributions from such luminaries as Seth Godin, Joel Fuhrman...

We know that eating animals is bad for the planet and bad for our health, and yet we do it anyway. Ask anyone in the plant-based movement and the solution seems obvious: stop eating meat. But, for many people, that stark solution is neither appealing nor practical. In Meat Me Halfway, author and founder of the reducetarian movement Brian Kateman puts forth a realistic and balanced goal: mindfully reduce your meat consumption. It might seem strange for a leader of the plant-based movement t...

NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIMEThe back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exha...

The New York Times restaurant critic's heartbreaking and hilarious account of how he learned to love food just enoughFrank Bruni was born round. Round as in stout, chubby, and always hungry. His relationship with eating was difficult and his struggle with it began early. When named the restaurant critic for The New York Times in 2004, he knew he would be performing one of the most watched tasks in the epicurean universe. And with food his friend a...

Thank Heaven For Neven! This Definitive Family Cookbook Will Be A Lifesaver In Every Family's KitchenAt the very centre of family life is the food and fun we share together daily. Our families are the most important people in our lives, so when it comes to mealtimes we want to give them the best we can. This new definitive collection gives you all the inspiration and help you need to make life in the kitchen easier and more enjoyable.The book is divided into the areas where many parents lo...

In the range wars of the twenty-first century, Steven Rinella, host of The Travel Channels The Wild Within, writes, the cattle rustler runs Ponzi schemes and the lawman drives an SUV. Heres what happens when Rinella joins the new posse.

Discover the many lives of free-spirited and much-loved Irish Times cookery writer Theodora FitzGibbon 'I have starved in some of the most beautiful places in the world …' The Irish Times food writer Theodora FitzGibbon lived a life filled to the brim. Born in London in 1916, her appetite for love, pleasure, good food and adventure took her all over the globe until she died, in Dublin, in 1991. A Taste of Love, her two-volume autobiography, reveals a life fully lived: the names she used be...

Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book--Slater’s forty-foot backyard garden in London.Intimate, delicate prose is interwoven with recipes in this lavishly photographed cookbook. Slater offers more than 300 delectable dishes--...

A comprehensive guide to the must-know wines and producers of California's "new generation," and the story of the iconoclastic young winemakers who have changed the face of California viniculture in recent years.The New California Wine is the untold story of the California wine industry: the young, innovative producers who are rewriting the rules of contemporary winemaking; their quest to express the uniqueness of California terroir; and the continuing batt...

A new collection offering provocative and often counterintuitive conclusions on the ethics of meat eating In a world of industralized farming and feed lots, is eating meat ever a morally responsible choice? Is eating organic or free range sufficient to change the moral equation? Is there a moral cost in not eating meat? As billions of animals continue to be raised and killed by human beings for human consumption, affecting the significance and urgency in answering these questions ...

More than 100 wildly delicious recipes that use North America’s original red meat, from bison rancher and award-winning food writer Jennifer Bain.Buffalo Girl Cooks Bison is the first comprehensive contemporary bison cookbook for a general North American market. With more than 100 well-tested, delectable recipes, Bain ensures that you’ll have plenty of culinary inspiration for every cut of bison.Recipes include Bison + Cheddar Biscuits, Qu...

Preamble I will begin this preamble with a witty humorous story of how the birth of this book had come about ! One day, I was invited to a cooking competition, involving several culinary artists and executive Chefs, who were creating and presenting an array of amazingly appetizing dishes.  More over, I had imagined how I would have made these dishes, if I had participated.  The next day, after several fruitless searches on the Internet, and in some various ref...