#1 "New York Times" bestselling author Tom Rath delivers a book that will improve your health for years to come in three of interconnected areas: eating, moving, and sleeping.

Sam-I-am relentlessly pursues a furry top-hatted creature trying every way he can think of to get the creature to eat green eggs and ham. The well-known, cleverly illustrated creatures and the silly rhyming text are perpetual favorites of young children.

Dr. Harvey Washington Wiley set out to ensure food safety. He selected food tasters to test various food additives and preservatives, letting them know that the substances could be harmful or deadly. The tasters were recognized for their courage, and became known as the poison squad. "By the end of the nineteenth century, food in America was increasingly dangerous-- lethal, even. Milk and meat were routinely preserved with formaldehyde, a practice...

"You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes the pervasive and dangerous fraud perpetrated on unsuspecting Americans. Real Food/Fake Food brings readers into the unregulated food industry, revealing the alarming...

In downtown Milwaukee, Wisconsin, Lou works tirelessly to build her beloved yet struggling French restaurant, Luella's, into a success. She cheerfully balances her demanding business and even more demanding fiancé ... until the morning she discovers him in the buff -- with an intern. Witty yet gruff British transplant Al is keeping himself employed and entertained by writing scathing reviews of local restaurants in the Milwaukee newspaper under a...

A guide for saving smaller batches of produce, with preserving and storage tips plus jar-size recommendations.

Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or perhaps something we grew ourselves? The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, at the dawn of the twenty-first century may determine our survival...

"A radically practical guide to making food choices that are are good for you, others, and the planet. Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken-- Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, fermented foods, coconut oil, almonds? Thumbs-up, thumbs-down, or somewhere in between? Using three criteria-- Is it good for me? Is it good for others?...

"As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered [how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it] and more. In [this book], Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well,...

"Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these--rice, wheat, and corn--now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still: The source of much of the world's food--seeds--is mostly in the control...