Books about Somerville from Amazon.com

On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat.

Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behavior," he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed.
Price: $6.94 [Notify me when price goes down.]

This inspiring new book gives readers an inside look at the dogs who are rescued and rehabilitated by Best Friends Animal Society at Dogtown, part of the largest no-kill animal haven in the United States. This sanctuary hosts hundreds of dogs from around the world (including 22 pit bulls who were rescued from their painful lives with Michael Vick), as well as cats, horses, guinea pigs, rabbits, goats, and various other animals - between 1,500-2,000 animals in all. Dogtown is the subject of a television series on the National Geographic Channel; new episodes will begin September 5, 2008. Like the TV show, Dogtown depicts the engrossing stories of the dogs that are rescued and rehabilitated at the facility by its top-notch staff of veterinarians and trainers. Readers will learn about the relationships that flourish between the dogs and the trainers, and see how happy endings are possible for these dogs..
Price: $11.01 [Notify me when price goes down.]

By the author of the bestselling Moneyball: in football, as in life, the value we place on people changes with the rules of the games they play.

The young man at the center of this extraordinary and moving story will one day be among the most highly paid athletes in the National Football League. When we first meet him, he is one of thirteen children by a mother addicted to crack; he does not know his real name, his father, his birthday, or any of the things a child might learn in school—such as, say, how to read or write. Nor has he ever touched a football.

What changes? He takes up football, and school, after a rich, Evangelical, Republican family plucks him from the mean streets. Their love is the first great force that alters the world's perception of the boy, whom they adopt. The second force is the evolution of professional football itself into a game where the quarterback must be protected at any cost. Our protagonist turns out to be the priceless combination of size, speed, and agility necessary to guard the quarterback's greatest vulnerability: his blind side..
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The opening of Greens Restaurant on San Francisco Bay in 1979 changed forever the image of vegetarian cooking in America   From the restaurant's imaginative mix of casual elegance, exciting tastes, and a subtle message of health and harmony, a distinctive cuisine was born that has continued to bring joy to many thousands of diners every year as well as to the hundreds of thousands of readers who delight in The Greens Cookbook. In its latest incarnation, the restaurant has evolved toward a lighter, leaner, simpler cuisine, one that keeps all the spirit and refinement of the original menu but depends more on the excitement of sparkling fresh produce and its integral relationship to the dishes it inspires.

In close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs.  And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries.  This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark.

Annie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture.  Some of her favorites--like crinkly Bloomsdale spinach, candy-striped Chioggia beets, succulent Rosefir potatoes--are highlighted in the text for gardeners and farmers' market aficionados.  But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable.  To help with availability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources.

Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary.  Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant.  Other special features include a section on low-fat cooking and another on pairing wine with vegetarian food.

All of the abundance and exuberance that the title Fields of Greens implies is here, for the novice as well as the expert, for simple last-minute meals as well as extravagant occasions.  For truly inspired contemporary vegetarian cooking, Fields of Greens is the essential sourcebook.


Annie Somerville trained under Deborah Madison, the founding chef at Greens Restaurant.  Under Somerville's guidance as executive chef, Greens has become a culinary landmark.  Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine.  She also contributed to The Open Hand Cookbook and Women Chefs cookbook..
Price: $8.25 [Notify me when price goes down.]

A veteran philanthropist calls for decisive, hands-on grantmaking. Bill Somerville believes that foundations can do a better job Grassroots Philanthropy explains how. Endless paperwork, bureaucracy, and beleaguered foundation heads bog down many bold new ventures. The cowboy approach advocated by Bill Somerville encourages philanthropists to actively engage with the community, meet people who are doing extraordinary things, and fund those in need quickly with a minimum of process and paperwork. Somerville s style is straightforward, urgent, emphatic, and persuasive. He encourages foundations to take calculated risks and to fund ideas for actual change, rather than for fact-finding reports that exhaustively sum up what s wrong with the world. This is an illuminating book for those in the foundation and nonprofit worlds alike. With an unprecedented transfer of generational wealth expected over the next half-century, it is also a call to the upcoming generation of philanthropists to step up and use their wealth to ensure that real change happens quickly and creatively..
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Everyday Greens

Home Cooking from Greens, the Celebrated Vegetarian Restaurant

For more than twenty years, San Francisco's beloved Greens Restaurant has been in the avant garde of the cooking revolution in America Through its endlessly inventive, ever-changing menus and bestselling cookbooks, Greens has introduced millions of delighted fans to a sophisticated, meatless cuisine packed with transcendent, satisfying flavor.

The innovation continues. Everyday Greens is the first Greens book in a decade, and author Annie Somerville, executive chef since 1985, has written the most accessible cookbook yet. Greens's high level of flavor and creativity is everywhere, but the cooking is simpler, more relaxed. Here are more than 250 of the restaurant's most popular dishes fine-tuned for the home cook in straightforward recipes for the way we live today.

This is spirited cooking for every day -- from casual lunches and quick weeknight meals to family feasts and elegant entertaining. There are main-dish salads; soups that make a meal; rustic ragoûts; satisfying stews; vegetables on the grill; quick stir-fries; casseroles layered with flavor; innovative side dishes; pizzas, tortilla dishes, and savory tarts; pastas and risottos; warm beans and grains; sandwiches; salsas; pickles; and the famous Greens desserts.

The heart of Greens cooking is to use the best, freshest ingredients -- whether from the grocery store or your local farmers' market. Advice on finding and preparing these ingredients is combined with restaurant tips that simplify work in the kitchen. Through clever use of the freezer and pantry, Somerville shows how to minimize prep time with make-ahead dishes and born-again leftovers. Special features include pairing wine with Greens's food; advice on stocking the pantry with Asian ingredients, cooking oils, and dessert-making essentials; a resource guide for locally made cheeses; and the Kitchen Tool Box, a decidedly low-tech list of invaluable equipment. A final section on worm composting brings everything back to the source -- the earth -- and is sure to delight the passionate gardener.

Readers of Fields of Greens love Somerville's warm, inspiring, friend-in-the-kitchen style. And Everyday Greens is more personal, so confidence-building that even beginners will want to dash into the kitchen and start cooking..
Price: $24.30 [Notify me when price goes down.]

Pet owners and animal hobbyists are discovering rats as fascinating and intelligent creatures that can be bred selectively and kept as pets. This book advises on virtually all aspects of caging, feeding, rat management, and training. Although "rat homes" are commercially available, the authors' detailed discussion of caging includes many do-it-yourself ideas on ways to improve on the manufactured versions and convert rat enclosures into structures that better meet hobbyists' needs. There is also advice on rat trainability, and specific instructions for the training of these animals. Approximately 80 full-color photos..
Price: $5.88 [Notify me when price goes down.]

Called invaluable and highly recommended by Library Journal, these best-selling relocation guidebooks in the USA feature in-depth neighborhood and community profiles, as well as chapters on getting settled, helpful services, childcare and education, transportation and more..
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