stephen yafa avery paperback • 320 pages • 978-1-59240 ... · what brooklyn grange taught us...

L IZ CARL ISLELentil UndergroundRenegade Farmers and the Future of Food in AmericaA protégé of Michael Pollan shares the story of a little known group of renegade farmers who defied corporate agribusiness by launching a unique sustainable farm-to-table food movement that has grown into a million-dollar enterprise that sells to Whole Foods, hundreds of independent natural foods stores, and a host of renowned restaurants.“Carlisle tells the engrossing story of the ‘audacity rich but capital poor’ Montana farmers who thought lentils were the answer and stuck with them until proved right. Anyone who dreams of starting a farm or wants to know how organic farmers can overcome the obstacles they face will be inspired by this book.”—Marion Nestle, New York University, author of Food PoliticsAVERY PAPERBACK • 320 PAGES • 978-1-59240-956-3 • $16.00

LUC IE B . AMUNDSENLocally LaidHow We Built a Plucky, Industry-changing Egg Farm—from ScratchAmundsen tells the story of how she and her husband started a commercial-scale pasture-raised egg farm with no agricultural experience aside from raising five backyard hens, none of whom had yet laid a single egg. The couple commercially purchased nearly 2,000 chickens and learned to negotiate the no-man’s-land known as Middle Agriculture. Here, Amundsen reveals firsthand how these midsized farms, situated between small-scale operations and mammoth factory farms, are vital to rebuilding America’s local food system.“Written with candor, sarcasm and humor, Locally Laid is, to pluck a phrase from the book, an immersion into ‘a loud, flustery poultry tsunami.’”—NPR's The SaltAVERY HARDCOVER • 336 PAGES • 978-1-59463-422-2 • $26.00

ANASTAS IA COLE PLAK IASThe Farm on the RoofWhat Brooklyn Grange Taught Us About Entrepreneurship, Community, and Growing a Sustainable BusinessIn their effort to build the world’s first commercial green rooftop farm, the founders of Brooklyn Grange learned a lot about sustaining a business while never losing sight of their mission—to serve their community by changing the way people think about what they eat. But their story is about more than just farming. It serves as an inspirational and instructional guide for anyone looking to start a business that is successful while making a positive impact.“An engrossing story of how hard work, ingenuity and an utter refusal to settle for the status quo led to the largest for profit green roof farm in the world.”—Joe Bastianich, author of Restaurant Man, restauranteur, TV personalityAVERY HARDCOVER • 288 PAGES • 978-1-59240-948-8 • $27.00

MARK SUNDEENThe Unsettlers: In Search of the Good Life in Today's AmericaA work of immersive journalism steeped in a distinctively American social history, The Unsettlers traces the search for the simple life through the stories of three very different couples, as well as the visionaries, ascetics, and artists that inspired each of them to walk away from the life they knew in order to find (or create) a better existence. “These stories of ‘unsettlers’ striving to lead more simple lives are an inspiration as well as a dose of reality on how difficult that can be. This is an important book.”—Yvon Ch-ouinard, founder of Patagonia RIVERHEAD HARDCOVER • 336 PAGES • 978-1-59463-158-0 • $26.00

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CATHER INE PR ICEVitamaniaHow Vitamins Revolutionized the Way We Think About FoodAward-winning journalist Price offers a lucid and lively journey through our cherished yet misguided beliefs about vitamins based on her travels to vitamin manufacturers, food laboratories, and military testing kitchens—along with her deep dive into the history of nutritional science.“[An] absorbing and meticulously researched history of the beginnings and causes of our obsession with vitamins and nutrition.”—The New York TimesPENGUIN PAPERBACK • 336 PAGES • 978-0-14-310815-3 • $18.00

STEPHEN YAFAGrain of Truth: Why Eating Wheat Can Improve Your HealthBlending science, history, biology, economics, and nutrition, Yafa reveals surprising in-sights on the advantages of eating wheat. After hundreds of interviews with food scientists, gluten-sensitive individuals, nutritionists, gastroenterologists, and others, he finds that the culprit that is the basis for the gluten-free trend is not wheat or gluten itself, but the way the grain is milled and processed by industrial manufacturers. The discovery prompts him to search out growers, millers, and bakers who participate in a local grain movement across the country and apprentice with local artisan bakers, where he learns the natural fermen-tation process that delivers whole wheat the way it is meant to be. Here, Yafa challenges common myths and offers a badly needed fact-based response to anti-wheat hysteria.PENGUIN PAPERBACK • 304 PAGES • 978-1-101-98291-4 • $17.00

CAITL IN SHETTERLYModified: GMOs and the Threat to Our Food, Our Land, Our FutureA journalist who learned that genetically modified corn was making her family sick pres-ents a disquieting look at the foods among the most consumed and least understood today: GMO products. From the cornfields of Nebraska to the beekeeping conventions in Brus-sels, Shetterly shines a light on the people, science, and corporations behind the food we eat.“A passionate, provocative book that undoubtedly will be studied and scrutinized for the his-tory it presents, and the stand it takes....Intrepid, urgent, prescriptive, and ultimately revela-tory, Modified is important for our times."—Michael Paterniti, author of The Telling Room and Love and Other Ways of DyingPUTNAM HARDCOVER • 352 PAGES • 978-0-399-17067-6 • $28.00

JUST IN SONNENBURG, Ph .D . , and ER ICA SONNENBURG, Ph .D .The Good GutTaking Control of Your Weight, Your Mood, and Your Long-term HealthFOREWORD BY ANDREW WEIL, M.D.

Stanford University’s Justin and Erica Sonnenburg are pioneers in the study of the relation-ship between our bodies and the trillions of organisms our bodies host, the microbes we call the microbiota. In this important book, they argue that the microbiota determines whether we’re sick or healthy, fit or obese, sunny or moody—and that the microbiota has been co-evolving with humans. They also explain how to nourish the microbiota and keep it thriving. "Microbes in our gut outnumber the cells in our body by more than 3 to 1. We’d better make peace with them. The Sonnenburgs show us how in their fascinating book."—Da-vid S. Ludwig, M.D., Ph.D., Harvard Medical School, author of Ending the Food FightPENGUIN PAPERBACK • 320 PAGES • 978-0-14-310808-5 • $17.00

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MICHAEL POLLANThe Omnivore's Dilemma: A Natural History of Four MealsTen years after the publication of The Omnivore’s Dilemma, Pollan’s brilliant exploration of our food choices continues to transform the way Americans think about the politics, perils, and pleasures of eating. His revolutionary examination of how our food choices may determine not only our health but our survival as a species changed the way Americans think about food, launching a national conversation about what we eat and the profound consequences food choices have on both ourselves and the natural world, and continues to resonate today."Thoughtful, engrossing….You're not likely to get a better explanation of exactly where your food comes from."—The New York Times Book ReviewPENGUIN PAPERBACK • 480 PAGES • 978-0-14-303858-0 • $18.00ONE OF THE NEW YORK TIMES BOOK REVIEW'S TEN BEST BOOKS OF THE YEARWINNER OF THE JAMES BEARD AWARD

SUSAN HERRMANN LOOMISIn a French KitchenTales and Traditions of Everyday Home Cooking in FranceThrough the lens of the kitchens and cooking of her neighbors, an expat living in France demystifies the seemingly effortless je ne sais quoi behind a simple French meal. “[Loomis] captures the essence of the French home cook: the search for the finest ingredi-ents, one’s personal connections to purveyors, superior organization, the creation of a com-fortable repertoire of dishes, the joy as well as the triumph of putting a meal on the table.” —Patricia Wells, author of 365 Days in France and founder of At Home with Patricia WellsAVERY PAPERBACK • 336 PAGES • 978-1-59240-965-5 • $16.00

EDWARD BEHRThe Food and Wine of FranceEating and Drinking from Champagne to ProvenceInfluential food writer Edward Behr investigates French cuisine and what it means, in en-counters from Champagne to Provence, telling stories of French artisans and chefs who continue to work at the highest level. “[Behr] reminds us that there are still places in the world where good food comes from history and nature unimproved….Provides the quiet confidence of a life uninterrupted, of traditions maintained, of putting one foot in front of another.”—The Wall Street JournalPENGUIN PRESS HARDCOVER • 320 PAGES • 978-1-59420-452-4 • $28.00

INA YALOFFood and the CityNew York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do ItIn this fascinating oral history, Yalof takes readers on an insider’s journey into New York’s pulsating food scene alongside the people who call it home. From old-schoolers such as Da-vid Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie” to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City provides an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.“New Yorkers are so obsessed with eating, they often forget who’s getting the food to them. Here are their stories and their struggles....You’ll be charmed and you’ll be moved.”—Alan Richman, sixteen-time winner of the James Beard AwardPUTNAM HARDCOVER • 384 PAGES • 978-0-399-16892-5 • $28.00

ANASTAC IA MARX DE SALCEDOCombat-Ready KitchenHow the U.S. Military Shapes the Way You EatFood writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens and made Americans the population that eats more processed foods than anyone else in the world.“A fascinating book that will make us reconsider the origins of modern industrial food. Who could have guessed that so many of our common conveniences were first devel-oped for war? This book will make an enormous impact in the field of food history.” —Ken Albala, University of the PacificCURRENT HARDCOVER • 304 PAGES • 978-1-59184-597-3 • $27.95

RE ID MITENBULERBourbon Empire: The Past and Future of America's WhiskeyIn a tale of innovation, success, downfall, and resurrection, Mitenbuler shows how bourbon, America’s most iconic style of whiskey, and the industry surrounding it, really came to be. He traces the big names back to their origins, exploring bourbon’s founding myths and great suc-cesses against the backdrop of America’s economic history, and reveals how the whiskey busi-ness is taking a new turn as a nascent craft distilling movement offers the potential to revolu-tionize the industry once again, while some involved employ questionable business practices. “Mitenbuler pulls aside the curtain of puffery to show us the spirit’s history, as well as how the stuff is actually made, who controls the industry and where it might be headed.... [Shows] the business of liquor to be every bit as fascinating as the fictions in which the distillers love to swaddle themselves."—Wayne Curtis, The Wall Street JournalPENGUIN PAPERBACK • 336 PAGES • 978-0-14-310814-6 • $17.00

KAREN STAB INERGeneration Chef: Risking It All for a New American DreamGeneration Chef is the story of Jonah Miller, who at age 24 attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York. Food writer Karen Stabiner takes us inside Huertas’s roller-coaster first year, and also provides insight into the challenging world a young chef faces today—the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives.“Stabiner has a sharp eye for the story inside the story—anyone with a big dream, wheth-er it’s food or something else, will identify with what this chef has to do to make his come true."—Mario Batali, chef, author, philanthropistAVERY HARDCOVER • 320 PAGES • 978-1-58333-580-2 • $26.00

J ESS ICA FECHTORStir: My Broken Brain and the Meals That Brought Me HomeAt 28, Jessica Fechtor was happily immersed in graduate school and her young marriage. Then one day, she went for a run and an aneurysm burst in her brain. She nearly died. She lost her sense of smell and the sight in her left eye. Jessica’s journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking. Written with intelligence, humor, and warmth, Stir is an examination of what it means to nourish and be nourished. “[Stir is] a recipe for living a life of meaning and an homage to the people in [Fechtor’s] life who nourished her.”—The Wall Street JournalPLUME PAPERBACK • 288 PAGES • 978-1-101-98363-8 • $16.00

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MICHAEL POLLANCookedA Natural History of TransformationPENGUIN PAPERBACK • 480 PAGES 978-0-14-312533-4 • $17.00

Food RulesAn Eater's ManualPENGUIN PAPERBACK • 160 PAGES 978-0-14-311638-7 • $13.00

In Defense of FoodAn Eater's ManifestoPENGUIN PAPERBACK • 256 PAGES 978-0-14-311496-3 • $16.00

MARK KURLANSKYThe Food of a Younger LandA portrait of American food from the lost WPA filesRIVERHEAD PAPERBACK • 480 PAGES 978-1-59448-457-5 • $16.00

CodA Biography of the Fish that Changed the WorldPENGUIN PAPERBACK • 304 PAGES 978-0-14-027501-8 • $16.00

SaltA World HistoryPENGUIN PAPERBACK • 496 PAGES 978-0-14-200161-5 • $18.00

Edible StoriesA Novel in Sixteen PartsRIVERHEAD PAPERBACK • 288 PAGES 978-1-59448-488-9 • $16.00

SIDNEY W. MINTZSweetness and PowerThe Place of Sugar in Modern HistoryPENGUIN PAPERBACK • 320 PAGES 978-0-14-009233-2 • $17.00

LIZZIE COLLINGHAMThe Taste of WarWorld War II and the Battle for FoodPENGUIN PAPERBACK • 656 PAGES 978-0-14-312301-9 • $22.00

WILL ALLENThe Good Food RevolutionGrowing Healthy Food, People, and CommunitiesAVERY PAPERBACK • 304 PAGES 978-1-59240-760-6 • $16.00

VICKI ROBINBlessing the Hands That Feed UsLessons from a 10-Mile DietPREFACE BY FRANCES MOORE LAPPE AND ANNA LAPPE

PENGUIN PAPERBACK • 352 PAGES 978-0-14-312614-0 • $16.00

PAUL GREENBERGFour FishThe Future of the Last Wild FoodPENGUIN PAPERBACK • 304 PAGES 978-0-14-311946-3 • $17.00

American CatchThe Fight for Our Local SeafoodPENGUIN PAPERBACK • 320 PAGES 978-0-14-312743-7 • $17.00

RUTH OZEKIMy Year of MeatsPENGUIN PAPERBACK • 400 PAGES 978-0-14-028046-3 • $17.00

STEVE ETTLINGERTwinkie, DesconstructedPLUME PAPERBACK • 304 PAGES 978-0-452-28928-4 • $17.00

BICH MINH NGUYENStealing Buddha's DinnerPENGUIN PAPERBACK • 272 PAGES 978-0-14-311303-4 • $16.00

NOVELLA CARPENTERFarm CityThe Education of an Urban FarmerPENGUIN PAPERBACK • 288 PAGES 978-0-14-311728-5 • $17.00

JEN LIN-LIUOn the Noodle RoadFrom Beijing to Rome, with Love and PastaRIVERHEAD PAPERBACK • 400 PAGES 978-1-59463-272-3 • $16.00

DAN KOEPPELBananaThe Fate of the Fruit That Changed the WorldPLUME PAPERBACK • 304 PAGES 978-0-452-29008-2 • $17.00

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stephen yafa avery paperback • 320 pages • 978-1-59240 ... · what brooklyn grange taught us...

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