. . if you wear a business suit to job interviews but pajamas to the grocery store . . . if you have your own apartment but no idea how to cook or clean . . . it's OK. But it doesn't have to be this way.Just because you don't feel like an adult doesn't mean you can't act like one. And it all begins with this funny, wise, and useful book. Based on Kelly Williams Brown's popular blog, ADULTING makes the scary, confusing "real world" approachable, manageable-and even conquerable. This guide will help you to navigate the stormy Sea of Adulthood so that you may find safe harbor in Not Running Out of Toilet Paper Bay, and along the way you will learn:What to check for when renting a new apartment-Not just the nearby bars, but the faucets and stove, among other things.When a busy person can find time to learn more about the world- It involves the intersection of NPR and hair-straightening.How to avoid hooking up with anyone in your office -- Imagine your coworkers having plastic, featureless doll crotches. It helps.The secret to finding a mechanic you love-Or, more realistically, one that will not rob you blind.From breaking up with frenemies to fixing your toilet, this way fun comprehensive handbook is the answer for aspiring grown-ups of all ages.New York Times Bestseller.

    In this remarkable symphony of essays adapted and expanded from his ground-breaking, critically acclaimed podcast, John Green reviews different facets of the human-centered planet - from the QWERTY keyboard and Halley's Comet to Penguins of Madagascar - on a five-star scale.Complex and rich with detail, the Anthropocene's reviews have been praised as 'observations that double as exercises in memoiristic empathy', with over 10 million lifetime downloads. John Green's gift for storytelling shines throughout this artfully curated collection about the shared human experience; it includes beloved essays along with six all-new pieces exclusive to the book.

    Because I wrote it, I had to figure out what to put on the back cover to explain what it is. I tried to write a long, third-person summary that would imply how great the book is and also sound vaguely authoritative--like maybe someone who isn’t me wrote it--but I soon discovered that I’m not sneaky enough to pull it off convincingly. So I decided to just make a list of things that are in the book:PicturesWordsStories about things that happened to meStories about things that happened to other people because of meEight billion dollars*Stories about dogsThe secret to eternal happiness**These are lies. Perhaps I have underestimated my sneakiness!

    In Talking as Fast as I Can, Lauren Graham hits pause for a moment and looks back on her life, sharing laugh-out-loud stories about growing up, starting out as an actress, and, years later, sitting in her trailer on the Parenthood set and asking herself, “Did you, um, make it?” She opens up about the challenges of being single in Hollywood (“Strangers were worried about me; that’s how long I was single!”), the time she was asked to audition her butt for a role, and her experience being a judge on Project Runway (“It’s like I had a fashion-induced blackout”). In “What It Was Like, Part One,” Graham sits down for an epic Gilmore Girls marathon and reflects on being cast as the fast-talking Lorelai Gilmore. The essay “What It Was Like, Part Two” reveals how it felt to pick up the role again nine years later, and what doing so has meant to her. Some more things you will learn about Lauren: She once tried to go vegan just to bond with Ellen DeGeneres, she’s aware that meeting guys at awards shows has its pitfalls (“If you’re meeting someone for the first time after three hours of hair, makeup, and styling, you’ve already set the bar too high”), and she’s a card-carrying REI shopper (“My bungee cords now earn points!”). Including photos and excerpts from the diary Graham kept during the filming of the recent Gilmore Girls: A Year in the Life, this book is like a cozy night in, catching up with your best friend, laughing and swapping stories, and—of course—talking as fast as you can.

    From the Twin Bing to the Idaho Spud, the Valomilk to the Abba-Zaba, and discontinued bars such as the Caravelle, Marathon, and Choco-Lite, Almond uncovers a trove of singular candy bars made by unsung heroes working in old-fashioned factories to produce something they love. And in true candyfreak fashion, Almond lusciously describes the rich tastes that he has loved since childhood and continues to crave today. Steve Almond has written a comic but ultimately bittersweet story of how he grew up on candy-and how, for better and worse, the candy industry has grown up, too. Candyfreak is the delicious story of one man's lifelong obsession with candy and his quest to discover its origins in America.

    Do you know where your sugar is coming from?Most likely everywhere. Sure, it's in ice cream and cookies, but what scared Eve O. Schaub was the secret world of sugar--hidden in bacon, crackers, salad dressing, pasta sauce, chicken broth, and baby food.With her eyes open by the work of obesity expert Dr. Robert Lustig and others, Eve challenged her husband and two school-age daughters to join her on a quest to eat no added sugar for an entire year.Along the way, Eve uncovered the real costs of our sugar-heavy American diet--including diabetes, obesity, and increased incidences of health problems such as heart disease and cancer. The stories, tips, and recipes she shares throw fresh light on questionable nutritional advice we've been following for years and show that it is possible to eat at restaurants and go grocery shopping--with less and even no added sugar.Year of No Sugar is what the conversation about "kicking the sugar addiction" looks like for a real American family--a roller coaster of unexpected discoveries and challenges.

    Recently married and living in a smart new area of town, he's swapped pints for lattes and had even contemplated buying coasters. Something wasn't right - he was feeling way too grown-up.Until - Danny finds an old address book containing just twelve names. His best mates as a kid. Where are they now? Who are they now? And how are they coping with this scary concept of being grown-up?And so begins a journey from A-Z, tracking down and meeting his old gang. He travels from Berlin to Tokyo, from Sydney to LA. He even goes to Loughborough. He meets Fijian chiefs. German rappers. Some ninjas. And a carvery manager who's managed to solve time travel. But how will they respond to a man they haven't seen in twenty years, turning up and asking if they're coming out to play?Friends Like These is the story of what can happen when you track down your past, and of where the friendships you thought you'd outgrown can take you today...

    Inside you will find:× The smell of honeysuckle× Heartbreak× A French-kissing rabbit× A haunted house× Death× A vagina singing sad old songs× Young geraniums in an ancient castle× Birth× A dog who appears in dreams as a spiritual guide× Divorce× Electromagnetic energy fields× Emotional horniness× The ghost of a sea captain× And moreI hope you enjoy these little weirds.Love,Jenny Slate

    Two straight-A students head off to school, and when only one of them returns home Chesney Yelverton is coaxed from retirement and assigned to what proves to be the most difficult and deadly - case of his career. From the shining notorious East Side, When You Are Engulfed in Flames confirms once again that David Sedaris is a master of mystery and suspense.Or how about...when set on fire, most of us either fumble for our wallets or waste valuable time feeling sorry for ourselves. David Sedaris has studied this phenomenon, and his resulting insights may very well save your life. Author of the national bestsellers Should You Be Attacked By Snakes and If You Are Surrounded by Mean Ghosts, David Sedaris, with When You Are Engulfed in Flames, is clearly at the top of his game.Oh, all right...David Sedaris has written yet another book of essays (his sixth). Subjects include a parasitic worm that once lived in his mother-in-law's leg, an encounter with a dingo, and the recreational use of an external catheter. Also recounted is the buying of a human skeleton and the author's attempt to quit smoking In Tokyo.Master of nothing, at the dead center of his game, Sedaris proves that when you play with matches, you sometimes light the whole pack on fire.(front flap)

    Some time ago, I was standing in my kitchen, rustling up a Sunday brunch for some very hungover, very Northern mates who were "down" for the weekend. One of them was helping me out and, recipe book in hand, asked "where are the sun-dried tomatoes?" "They're behind the cappuccino maker," I replied. Silence fell. We slowly met each other's gaze. We did not say anything. We did not need to. Each read the other's unspoken thought: we had become those kinds of people, the kind of people who had sun-dried tomatoes and cappuccino makers, the kind of people who did Sunday brunch. In other words: southerners.'A northerner in exile, stateless and confused, hearing rumours of Harvey Nichols in Leeds and Maseratis in Wilmslow, Stuart goes in search of The North. Delving into his own past, it is a riotously funny journey in search of where the clichés end and the truth begins. He travels from Wigan Pier to Blackpool Tower, the Bigg Market in Newcastle to the daffodil-laden Lake District in search of his own Northern Soul, encountering along the way an exotic cast of Scousers, Scallies, pie-eating Woolly-backs, topless Geordies, mad-for-it Mancs, Yorkshire nationalists and brothers in southern exile.

    Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters. Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in—and to savor.

    In Why We Suck, Dr. Denis Leary uses his common sense, and his biting and hilarious take on the world, to attack the politically correct, the hypocritical, the obese, the thin--basically everyone who takes themselves too seriously. He does so with the extra oomph of a doctorate bestowed upon him by his alma mater Emerson College. "Sure it's just a celebrity type of thing--they only gave it to me because I'm famous," Leary explains. "But it's legal and it means I get to say I'm a doctor--just like Dr. Phil." In Why We Suck, Leary's famously smart style and sardonic wit have found their fullest and fiercest expression yet. Zeroing in on the ridiculous wherever he finds it, Leary unravels his Irish Catholic upbringing, the folly of celebrity, the pressures of family life, and the great hypocrisy of politics with the same bright, savage, and profane insight he brought to his critically acclaimed one-man shows No Cure for Cancer and Lock 'n Load, and his platinum-selling song, "Asshole." Proudly Irish American, defiantly working class, with a reserve of compassion for the underdog and the overlooked, Leary delivers blistering diatribes that are penetrating social commentary with no holds barred. Leary's book will find wide appeal among people who want to laugh out loud or find a guide who matches their view of what's wrong in America and the world-at-large; and fans of his one-man shows, his many movies, and Rescue Me, Leary's Golden Globe and Emmy-nominated television show. Why We Suck is the latest salvo from one of America's most original and biting comic satirists.

    In this exuberantly praised book — a collection of seven pieces on subjects ranging from television to tennis, from the Illinois State Fair to the films of David Lynch, from postmodern literary theory to the supposed fun of traveling aboard a Caribbean luxury cruiseliner — David Foster Wallace brings to nonfiction the same curiosity, hilarity, and exhilarating verbal facility that has delighted readers of his fiction, including the bestselling Infinite Jest.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    He provides an extraordinary mediation upon the nature of place, time and our daily lives.