As he weaves these stories together, Prud’homme shows that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, and a symbol of the nation.

In her own words, here is the captivating story of Julia Child s years in France, where she fell in love with French food and found her true calling.

It’s impossible not to love Julia Child.” —The Wall Street Journal The story of a remarkable woman who found her true voice in middle age and profoundly shaped our relationship with food, The French Chef in America is a fascinating ...

When Julia Child arrived in Paris in 1948, a six-foot-two-inch, thirty-six-year-old, rather loud and unserious Californian, she spoke barely a few words of French and did not know the first thing about cooking.

"Alex Prud'homme's remarkable work of investigative journalism shows how fresh water is the pressing global issue of the twenty-first century"--

Junior Library Guild Selection How did Julia Child become one of America's most celebrated and beloved chefs? Her grandnephew reveals her story in this picture book that Jacques Pepin calls a "vivid portrait . . . an enjoyable read.

Hydrofracking: What Everyone Needs to Know is a concise, well-informed primer on one of the most promising yet controversial methods of accessing natural gas and oil.

The story of ImClone Systems and its "miracle" cancer drug, Erbitux, is the quintessential business saga of the late 1990s.

The topic of energy is one of the most pressing issues across the globe.

The Executive Chef at the White House provides the favorite recipes of the Johnson, Nixon, Ford, Carter, and Reagan families.