Chef Dan Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range...

A foodie's guide culled from the popular SeriousEats.com online community combines favorite recipes with lists of recommended eating spots, guides to regional food styles and tips on how to eat well while traveling.

"In this companion book to her upcoming public television series, Lidia takes us on a road trip into the heart of Italian American cooking today. As she explores the multifaceted approach to this utterly delectable and distinctive cuisine, we come to see that every kitchen and every Italian community is different. Clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans muffaletta sandwiches, the Neapolitan...

Presents a collection of recipes from a variety of cultures, including Mexican, Chinese, Turkish, Moroccan, Nigerian, and Irish. Cook up a heaping dish of culture with tasty recipes from American immigrants, who knew culture could be so delicious? In the Coming to America Cookbook, you'll discover how America's immigrants have lived and dined over the centuries. This scrumptious survey of a wide variety of cuisine Mexican, Irish, Chinese, Moroccan,...