Alex Prud'homme

A sumptuous narrative history of presidential food--from Washington starving at Valley Forge to Trump's well-done steaks with ketchup--from the co-author of My Life in France. 1600 Pennsylvania Avenue is perhaps the most important house in the world, which gives the food on the Commander-in-Chief's table unprecedented significance. What our leaders choose to eat, how the food is prepared and by whom, and the context in which these meals are served speaks volumes not only to the country, but often to the world at large. These gustatory messages touch on everything from personal taste (Jefferson's love of eggplant, FDR's terrapin stew, Nixon's daily lump of cottage cheese topped with barbecue sauce, Obama's arugula) to local politics, national priorities, global diplomacy, climate change, and war--not to mention race, gender, class, money, and religion. In The First Kitchen, Alex Prud'homme explores the fascinating stories of first families through the food they ate and served, and in doing so paints a unique picture of the institution of the presidency--and its place in American history.

Food, Politics, and a History of Breaking Bread at the White House

Dinner with the President

"Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France co-author vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, The French Chef in America uncovers Julia Child beyond her "French chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first"--Amazon.com.

Julia Child's second act

The French chef in America

Dinner With The President

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

"From bestselling author Alex Prud'homme, a remarkable work--part investigative report, part intellectual adventure story, part call to action--that shows how access to fresh water is the planet's most pressing isssue in the twenty-first century"--

the fate of fresh water in the twenty-first century

The ripple effect

Sarah Green

Julia Child Becomes the French Chef

Born Hungry

Alex Prud'homme recounts Julia Child's life during the late sixties to the early eighties when, after the success of her book Mastering the art of French cooking brought her fame, she struggled to re-find herself and create her legacy in America.

Julia Child's Second Act

The French Chef in America

Katherine Pratt

Through intimate and compelling photographs taken by her husband Paul Child, a gifted photographer, France is a Feast documents how Julia Child first discovered French cooking and the French way of life. Paul and Julia moved to Paris in 1948 where he was cultural attach� for the US Information Service, and in this role he met Henri Cartier-Bresson, Robert Capa, Brassai, and other leading lights of the photography world. As Julia recalled: "Paris was wonderfully walkable, and it was a natural subject for Paul."Their wanderings through the French capital and countryside, frequently photographed by Paul, would help lead to the classic Mastering the Art of French Cooking, and Julia's brilliant and celebrated career in books and on television. Though Paul was an accomplished photographer (his work is in the collection of the Museum of Modern Art), his photographs remained out of the public eye until the publication of Julia's memoir, My Life in France, in which several of his images were included. Now, with more than 200 of Paul's photographs and personal stories recounted by his great-nephew Alex Prud'homme, France is a Feast not only captures this magical period in Paul and Julia's lives, but also brings to light Paul Child's own remarkable photographic achievement.

The Photographic Journey of Paul and Julia Child

France is a Feast

AS ALEX PRUD’HOMME and his great-aunt Julia Child were completing their collaboration on her memoir, My Life in France, they began to talk about the French obsession with bottled water, which had finally spread to America. From this spark of interest, Prud’homme began what would become an ambitious quest to understand the evolving story of freshwater. What he found was shocking: as the climate warms and world population grows, demand for water has surged, but supplies of freshwater are static or dropping, and new threats to water quality appear every day. The Ripple Effect is Prud’homme’s vivid and engaging inquiry into the fate of freshwater in the twenty-first century. The questions he sought to answer were urgent: Will there be enough water to satisfy demand? What are the threats to its quality? What is the state of our water infrastructure—both the pipes that bring us freshwater and the levees that keep it out? How secure is our water supply from natural disasters and terrorist attacks? Can we create new sources for our water supply through scientific innovation? Is water a right like air or a commodity like oil—and who should control the tap? Will the wars of the twenty-first century be fought over water? Like Daniel Yergin’s classic The Prize: The Epic Quest for Oil, Money & Power, Prud’homme’s The Ripple Effect is a masterwork of investigation and dramatic narrative. With striking instincts for a revelatory story, Prud’homme introduces readers to an array of colorful, obsessive, brilliant—and sometimes shadowy—characters through whom these issues come alive. Prud’homme traversed the country, and he takes readers into the heart of the daily dramas that will determine the future of this essential resource—from the alleged murder of a water scientist in a New Jersey purification plant, to the epic confrontation between salmon fishermen and copper miners in Alaska, to the poisoning of Wisconsin wells, to the epidemic of intersex fish in the Chesapeake Bay, to the wars over fracking for natural gas. Michael Pollan has changed the way we think about the food we eat; Alex Prud’homme will change the way we think about the water we drink. Informative and provocative, The Ripple Effect is a major achievement.

The Fate of Fresh Water in the Twenty-First Century

The Ripple Effect

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." Julia's kid-friendly recipe for Oeufs Brouillés (Scrambled Eggs) is included! Julia Child was born hungry, but she was not born a chef. In fact, Julia didn’t discover her passion for cooking until she had a life-changing luncheon in France and became determined to share her newfound love of food with everyone. In Paris, Julia devoured recipe books, shopped in outdoor markets, consumed all kinds of foods, and whipped through culinary school. And although she wasn't always successful in the kitchen, she was determined to "master the art" of French cooking. Through perseverance and grit, Julia became a chef who shared her passion with the world, making cooking fun, and turning every meal into a special event. Alex Prud'homme's firsthand knowledge paired with Sarah Green's vibrant and energetic illustrations showcases Julia's life and celebrates her enduring legacy.

Julia Child Becomes "the French Chef"

This work of investigative journalism shows how freshwater is the pressing global issue of the twenty-first century.

The Fate of Freshwater in the Twenty-First Century

The enchanting story of Julia Child's years as TV personality and beloved cookbook author--a sequel in spirit to My Life in France--by her great-nephew Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, The French Chef in America uncovers Julia Child beyond her "French chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first.

Examines the basics of hydraulic fracturing and introduces economic and political benefits of fracking and the possible dangers associated with it.

What Everyone Needs to Know

Hydrofracking

Charles D. Ferguson

Jose Goldemberg

The topic of energy is one of the most pressing issues across the globe. In this bundle, consisting of Energy: What Everyone Needs to Know, Nuclear Energy: What Everyone Needs to Know, and Hydrofracking: What Everyone Needs to Know, readers will explore everything from the the basic scientific concepts of energy to questions surrounding the specific ways we obtain it.

The World's Energy Supply: What Everyone Needs to Know

Constantly in the news and the subject of much public debate, fracking, as it is known for short, is one of the most promising yet controversial methods of extracting natural gas and oil. Today, 90 percent of natural gas wells use fracking. Though highly effective, the process-which fractures rock with pressurized fluid-has been criticized for polluting land, air, and water, and endangering human health. A timely addition to Oxford's What Everyone Needs to Know® series, Hydrofracking tackles this contentious topic, exploring both sides of the debate and providing a clear guide to the science underlying the technique. In concise question-and-answer format, Alex Prud'homme cuts through the maze of opinions and rhetoric to uncover key points, from the economic and political benefits of fracking to the health dangers and negative effects on the environment. Prud'homme offers clear answers to a range of fundamental questions, including: What is fracking fluid? How does it impact water supplies? Who regulates the industry? How much recoverable natural gas exists in the U.S.? What new innovations are on the horizon? Supporters as diverse as President Obama and the conservative billionaire T. Boone Pickens have promoted natural gas as a clean, "21st-century" fuel that will reduce global warming, create jobs, and provide tax revenues, but concerns remain, with environmental activists like Bill McKibben and others leading protests to put an end to fracking as a means of obtaining alternative energy. Prud'homme considers ways to improve methods in the short-term, while also exploring the possibility of transitioning to more sustainable resources-wind, solar, tidal, and perhaps nuclear power-for the long term. Written for general readers, Hydrofracking clearly explains both the complex science of fracking and the equally complex political and economic issues that surround it, giving readers all the information they need to understand what will no doubt remain a contentious issue for years to come. What Everyone Needs to Know® is a registered trademark of Oxford University Press.

Alex Prud'homme

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