Books published by publisher Houghton Mifflin Harcourt (HMH) May-24-2010

James Beard Award winner of Outstanding Restaurant (2019) James Beard Award winner of Outstanding Chef (2017)James Beard Book of the Year and Best International Cookbook (2016)The James Beard Award–winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.

Over 1.5 million copies sold! Millions of people visit Whole30.com every month and share their dramatic life-changing testimonials. Get started on your Whole30 transformation with the #1 New York Times best-selling The Whole30. Since 2009, Melissa Hartwig Urban's critically-acclaimed Whole30 program has quietly led hundreds of thousands of people to effortless weight loss and better health—along with stunning improvements in sleep quality, energy levels, mood, and self-esteem. The program accomplishes all of this by specifically targeting people’s habits and emotional relationships with food. The Whole30 is designed to help break unhealthy patterns of behavior, stop stress-related comfort eating, and reduce cravings, particularly for sugar and carbohydrates. Many Whole30 participants have described achieving “food freedom”—in just thirty days. Now, The Whole30 offers a stand-alone, step-by-step plan to break unhealthy habits, reduce cravings, improve digestion, and strengthen your immune system. The Whole30 prepares participants for the program in five easy steps, previews a typical thirty days, teaches the basic meal preparation and cooking skills needed to succeed, and provides a month’s worth of recipes designed to build confidence in the kitchen and inspire the taste buds. Motivating and inspiring with just the right amount of signature tough love, The Whole30 features real-life success stories, an extensive quick-reference FAQ, detailed elimination and reintroduction guidelines, and more than 100 recipes using familiar ingredients, from simple one-pot meals to complete dinner party menus.

Irresistible recipes from pantry ingredients by an authentic cowboy and TV veteran Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do. A cowboy’s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there’s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone’s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie. With stunning photos of the American West and Kent’s lively tales and poetry, A Taste of Cowboy is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.

NEW YORK TIMES BESTSELLER A riveting look at what is really said and done behind closed doors with the New York Yankees, the most famous and wealthiest sports franchise in the world Using the 2018 baseball season as the backdrop, Inside the Empire gives readers the real, unvarnished “straight-from-the-gut” truth from Brian Cashman, Aaron Boone, Giancarlo Stanton, C.C. Sabathia—even Hal Steinbrenner and Randy Levine—and many more. This is baseball’s version of HBO’s award-winning NFL series “Hard Knocks.” Klapisch and Solotaroff take you deep into the Yankees clubhouse, their dugout, and the front office and pull back the curtain so that every fan can see what really goes on. Bottom line? You may think you know everything about the storied franchise of the New York Yankees and what makes them tick. But Inside the Empire will set the record straight, and drop bombshells about iconic figures along the way. There’s never been a baseball book quite like it.

A number-one New York Times bestseller when it was originally published, THE SILMARILLION is the core of J.R.R. Tolkien's imaginative writing, a work whose origins stretch back to a time long before THE HOBBIT.Tolkien considered THE SILMARILLION his most important work, and, though it was published last and posthumously, this great collection of tales and legends clearly sets the stage for all his other writing. The story of the creation of the world and of the the First Age, this is the ancient drama to which the characters in THE LORD OF THE RINGS look back and in whose events some of them, such as Elrond and Galadriel, took part. The three Silmarils were jewels created by Feanor, most gifted of the Elves. Within them was imprisoned the Light of the Two Trees of Valinor before the Trees themselves were destroyed by Morgoth, the first Dark Lord. Thereafter, the unsullied Light of Valinor lived on only in the Silmarils, but they were seized by Morgoth and set in his crown, which was guarded in the impenetrable fortress of Angband in the north of Middle-earth. THE SILMARILLION is the history of the rebellion of Feanor and his kindred against the gods, their exile from Valinor and return to Middle-earth, and their war, hopeless despite all their heroism, against the great Enemy.This second edition features a letter written by J.R.R. Tolkien describing his intentions for the book, which serves as a brilliant exposition of his conception of the earlier Ages of Middle-earth.

In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker’s resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman’s opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked—baking is simpler and more flexible than you ever imagined.

A complete course on Korean cuisine for the home cook by the YouTube star and the world's foremost authority on Korean cooking Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal. With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.

Winner of the Baillie Gifford Prize for Non-FictionFive devastating human stories and a dark and moving portrait of Victorian London—the untold lives of the women killed by Jack the Ripper. Polly, Annie, Elizabeth, Catherine and Mary-Jane are famous for the same thing, though they never met. They came from Fleet Street, Knightsbridge, Wolverhampton, Sweden, and Wales. They wrote ballads, ran coffee houses, lived on country estates, they breathed ink-dust from printing presses and escaped people-traffickers. What they had in common was the year of their murders: 1888. The person responsible was never identified, but the character created by the press to fill that gap has become far more famous than any of these five women. For more than a century, newspapers have been keen to tell us that "the Ripper" preyed on prostitutes. Not only is this untrue, as historian Hallie Rubenhold has discovered, it has prevented the real stories of these fascinating women from being told. Now, in this devastating narrative of five lives, Rubenhold finally sets the record straight, revealing a world not just of Dickens and Queen Victoria, but of poverty, homelessness and rampant misogyny. They died because they were in the wrong place at the wrong time—but their greatest misfortune was to be born a woman.

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes. With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales: * Myth: Bring meat to room temperature before cooking. * Myth: Soak wood before using it. * Myth: Bone-in steaks taste better. * Myth: You should sear first, then cook. The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.

"He trains my hands for war, so that my arms can bend a bow of bronze." (The Song of David (2 Samuel 22:35)) The Bronze Bow by Elizabeth George Speare (author of The Witch of Blackbird Pond) won the Newbery Medal in 1962. This gripping, action-packed novel tells the story of 18-year-old Daniel bar Jamin - a fierce, hotheaded young man bent on revenging his father’s death by forcing the Romans from his land of Israel. Daniel’s palpable hatred for Romans wanes only when he starts to hear the gentle lessons of the traveling carpenter, Jesus of Nazareth. A fast-paced, suspenseful, vividly wrought tale of friendship, loyalty, the idea of home, community, and ultimately, as Jesus says to Daniel: “Can’t you see, Daniel, it is hate that is the enemy? Not men. Hate does not die with killing. It only springs up a hundredfold. The only thing stronger than hate is love.” A powerful, relevant listen in turbulent times.

Guide to birds of eastern and central north america guides a unique identification system, which has been called the greatest invention since binoculars. This guide is illustrated with drawings and photographs in color and black and white and all provide up to date range information and the most useful descriptions, pinpoints key field marks for quick recognition and easy comparison of species. Measures 5.3 x 1.2 x 7.9 inches.