First we were hunter-gatherers. Then we were farmer-herders. And now, in the twenty-first century, we’re in the middle of the next seismic shift in the way we eat—the takeout revolution! Cooking is no longer a survival skill. In five years, over 50 percent of the food brought to our tables will be prepared outside the home by complete strangers, whether purchased from a restaurant, deli counter, or grocery freezer. With this book, you’ll learn the facts behind takeout and acquire the culinary skill-set of the future. Using takeout doesn’t mean we’re lazy or extravagant—it’s a sign of our progress as human beings.

Features:

• Tips on getting the most out of your money, time, and digestion
  
  
• When to tip and when to complain
  
  
• How to throw fabulous takeout parties
  
  
• Plus: refrigerator labels, comment cards, and menu-storage pockets
  
  

Specifications:

• 7.75 x 9.75 inches
  
  
• Hardcover, covered double-O binding
  
  
• 164 pages
  
  
• Full-color throughout

$19.95

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