The Queen Of Fats

Discusses omega-3 fatty acids and their impact on health.

Publisher Description

Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.

The sequel to The Hustler sees former champion "Fast" Eddie Felson return to the thrilling world of competitive pool—from the bestselling author of The Queen’s Gambit. The basis for the famed Martin Scorsese film. "Tevis writes about pool with power and poetry and tension.... Grabs the reader and doesn't let go. You don't have to appreciate pool to like this book, to appreciate its sense of living on the edge." —Washington Post Twenty years have passed since “Fast” Eddie Felson conquered the underground pool circuit. During that time he married and ran his own pool hall, but having left that all behind he’s now badly in need of money, and pool is all he knows. On the beautiful aquamarine waters of the Florida Keys, he ropes his former rival Minnesota Fats into a series of exhibition matches in the hopes of picking up a cable TV deal. But playing the old master, a terrible feeling nags at him that he’s sat on his talent and that the best part of him is now gone. And when he vows to get back in the game—seriously, this time—he finds a challenging road ahead, and the only thing standing in his way is himself.

By the bestselling author of Four Fish and American Catch, an eye-opening investigation of the history, science, and business behind omega-3 fatty acids, the "miracle compound" whose story is intertwined with human health and the future of our planet Omega-3 fatty acids have long been celebrated by doctors and dieticians as key to a healthy heart and a sharper brain. In the last few decades, that promise has been encapsulated in one of America's most popular dietary supplements. Omega-3s are today a multi-billion dollar business, and sales are still growing apace--even as recent medical studies caution that the promise of omega-3s may not be what it first appeared. But a closer look at the omega-3 sensation reveals something much deeper and more troubling. The miracle pill is only the latest product of the reduction industry, a vast, global endeavor that over the last century has boiled down trillions of pounds of marine life into animal feed, fertilizer, margarine, and dietary supplements. The creatures that are the victims of that industry seem insignificant to the untrained eye, but turn out to be essential to the survival of whales, penguins, and fish of all kinds, including many that we love to eat. Behind these tiny molecules is a big story: of the push-and-pull of science and business; of the fate of our oceans in a human-dominated age; of the explosion of land food at the expense of healthier and more sustainable seafood; of the human quest for health and long life at all costs. James Beard Award-winning author Paul Greenberg probes the rich and surprising history of omega-3s--from the dawn of complex life, when these compounds were first formed; to human prehistory, when the discovery of seafood may have produced major cognitive leaps for our species; and on to the modern era, when omega-3s may point the way to a bold new direction for our food system. With wit and boundless curiosity, Greenberg brings us along on his travels--from Peru to Antarctica, from the Canary Islands to the Amalfi Coast--to reveal firsthand the practice and repercussions of our unbalanced way of eating. Rigorously reported and winningly told, The Omega Principle is a powerful argument for a more deliberate and forward-thinking relationship to the food we eat and the oceans that sustain us.

Explorers of the Black Box is a scientific adventure story. The “Black Box” is the brain. The “Explorers” are neuroscientists in search of how nerve cells record memories, and they are as ruthless and dauntless as any soldiers of fortune. The book centers around the early, often-controversial research Nobel Prize–winner Eric Kandel. It takes readers behind the scenes of laboratories at Woods Hole, Columbia, Yale, and Princeton to create an absorbing account of how the brain works and of how science itself works.

Eight-year-old Margaret Pokiak has set her sights on learning to read, even though it means leaving her village in the high Arctic. Faced with unceasing pressure, her father finally agrees to let her make the five-day journey to attend school, but he warns Margaret of the terrors of residential schools. At school Margaret soon encounters the Raven, a black-cloaked nun with a hooked nose and bony fingers that resemble claws. She immediately dislikes the strong-willed young Margaret. Intending to humiliate her, the heartless Raven gives gray stockings to all the girls — all except Margaret, who gets red ones. In an instant Margaret is the laughingstock of the entire school. In the face of such cruelty, Margaret refuses to be intimidated and bravely gets rid of the stockings. Although a sympathetic nun stands up for Margaret, in the end it is this brave young girl who gives the Raven a lesson in the power of human dignity. Complemented by archival photos from Margaret Pokiak-Fenton’s collection and striking artworks from Liz Amini-Holmes, this inspiring first-person account of a plucky girl’s determination to confront her tormentor will linger with young readers.

In Fats that Heal Fats that Kill, expert Udo Erasmus takes an in-depth look at the oil industry. Read about the politics of health and the way our bodies assimilate oil. Learn about modern healthful oils like flax, evening primrose and hemp.