Hardcover Non-Fiction

Artichoke Tales (Hardcover)

$22.99
ISBN-13: 9781606993446
Availability: Usually Ships in 1-5 days
Published: Fantagraphics Books, 07/01/2010

Artichoke Tales is a 176-page coming-of-age story about a young girl named Brigitte whose family is caught between the two warring sides of a civil war, a graphic novel that takes place in a world that echoes our own, but whose people have artichoke leaves instead of hair. Influenced in equal parts by Little House on the Prairie, The Thorn Birds, Dharma Bums, and Cold Mountain, Kelso weaves a moving story about family amidst war.


$27.95
ISBN-13: 9780195320190
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Published: Oxford University Press, USA, 07/01/2010

Kessner takes a fresh look at one of America's greatest moments, explaining how what was essentially a publicity stunt became a turning point in history.


$26.99
ISBN-13: 9780061718946
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Published: Ecco, 06/01/2010

This long-awaited follow-up to "Kitchen Confidential" contains the confessions, rants, investigations, and interrogations of some of the more controversial figures in food. Bourdain tracks his own unexpected voyage from journeyman cook to celebrity chef and globe-traveling professional eater and drinker.


$25.95
ISBN-13: 9781586488246
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Published: PublicAffairs, 05/01/2010

A Nobel Peace Prize-winner shows how the social business model can harness the entrepreneurial spirit to address poverty, hunger, and disease.


$25.95
ISBN-13: 9780465009497
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Published: Basic Books, 06/01/2010

Species extinction expert Ward describes in intricate detail what the world will look like in 2050, 2100, 2300, and beyond. In a blueprint for a foreseeable future, Ward also explains what politicians and policymakers around the world should be doing now to head off the worst consequences.


$24.00
ISBN-13: 9781935554066
Availability: Usually Ships in 1-5 days
Published: Melville House, 06/01/2010

Published in U.S.
for the first time, "Wild Food" "From Land and Sea" is White's most
refined vision of gastronomy--the product of thirty years in the
kitchen. Here we get a glimpse into the intensive, highly disciplined
kitchens in which White's supremely refined food was conjured. There are
wild reinventions of French classics, and the playful introduction of
strange and surprising ingredients.