What Nestle reveals is both discouraging and empowering. Through ubiquitous advertising, almost universal food availability, the growth of portion size, and unchecked marketing to kids, we’re encouraged to eat more than we need, with consequent negative impact on our health.

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Who controls our water resources and how much water do we have left? Can we enact meaningful changes in our personal lives, our policies and our laws to protect our remaining freshwater reserves? Can we learn to share water equitably with each other and the planet?

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The elegant simplicity and exquisite flavor of Deborah Madison's food make her one of America's leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes.

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Use Wine to Make Sense of the World is the new book by award-winning wine writer Elliot Essman, a civilized romp through the limitless world of wine, written with a true sense of whimsy and fun. The book takes an ambitious look at how we can use wine to dig deep into the experience of life, love, the senses, our bodies, our thought processes, and more.

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Jacques Haeringer, Francois' eldest son and chef de cuisine at L'Auberge Chez François, will show you how to bring that same sensual experience to your own home. Add sparkle to your love life, make a special occasion unforgettable, impress a charming new friend.

With Jacques' guidance, your meals will be wholesome and nourishing. Using the purest ingredients will not only result in better tasting and more nutritious cuisine, but enhance the vitality and stamina needed for a vibrant life.

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Part memoir, part guidebook, part cookbook, and all parts hilarious, Two for the Road shares the lessons the Sterns have learned during thirty years of sampling regional fare on Americas back roads. If you want a great restaurant, forget the Yellow Pages, ask the local cop-and avoid anything that calls itself "world famous."

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Judy Rodgers, chef-owner of San Francisco's Zuni Cafe, has produced a true classic with The Zuni Cafe Cookbook. This book gives the cook and the reader two accessible temptations: to read from cover to cover, and to cook from cover to cover. One of the great voices in food writing today, Judy Rodgers truly stands shoulder-to-shoulder with any of the master food writers who have preceded and influenced her.

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"A microscopic burg in northern Vermont may just be the epicenter of a new food movement, a scenario that alternately amuses, enthuses, and enrages its 3,200 residents. With a hardscrabble reputation left over from its heyday as a mining metropolis, Hardwick has had to rely on a can-do/can-do-without stoicism before, though the current economic downturn is certainly testing its mettle." --Carol Hagg, Booklist


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This new baking book is from the creator of Sweet Melissa Patisserie, hailed by Food & Wine magazine as “one of the best pastry shops in all of New York." Melissa Murphy has a love of desserts that started when she was born on Thanksgiving Day- her mother refused to go to the hospital until the two pies she’d baked had been served.

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