As a journalist and lifelong deli lover, he watched in dismay as one beloved deli after another closed its doors, only to be reopened as some bland chain restaurant laying claim to the cuisine it just paved over. Was it still possible to save the deli? He writes about the food itself?how it?s made, who makes it best, and where to go for particular dishes?and, ultimately, what he finds is hope: deli newly and lovingly made in places like Boulder, Colorado, longstanding deli traditions thriving in Montreal, and the resurrection of iconic institutions like New York's 2nd Avenue Deli. No cultural history of food has ever tasted so good.

    Kennedy on November 22, 1963, continues to inspire interest ranging from well-meaning speculation to bizarre conspiracy theories and controversial filmmaking. But in this landmark book, reissued with a new afterword for the 40th anniversary of the assassination, Gerald Posner examines all of the available evidence and reaches the only possible conclusion: Lee Harvey Oswald acted alone. There was no second gunman on the grassy knoll. The CIA was not involved. And although more than four million pages of documents have been released since Posner first made his case, they have served only to corroborate his findings. Case Closed remains the classic account against which all books about JFK's death must be measured.

    As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, "The New Yorker "dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to cookery witches, those mysterious cooks who possess an uncanny power over food, while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl s famous story Taste, in which a wine snob s palate comes in for some unwelcome scrutiny, and Julian Barnes s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city s foremost fisherman-chef. Dining out: All you can hold for five bucks / Joseph Mitchell --The finest butter and lots of time / Joseph Wechsberg --A good appetite / A.J. Liebling --The afterglow / A.J. Liebling --Is there a crisis in French cooking? / Adam Gopnik --Don't eat before reading this / Anthony Bourdain --A really big lunch / Jim Harrison --Eating in: The secret ingredient / M.F.K. Fisher --The trouble with tripe / M.F.K. Fisher --Nor censure nor disdain / M.F.K. Fisher --Good cooking: / Calvin Tomkins --Look back in hunger / Anthony Lane --The reporter's kitchen / Jane Kramer --Fishing and foraging: A mess of clams / Joseph Mitchell --A forager / John McPhee --The fruit detective / John Seabrook --Gone fishing / Mark Singer --On the bay / Bill Buford --Local delicacies: An attempt to compile a short history of The buffalo chicken wing / Calvin Trillin --The homesick restaurant / Susan Orlean --The magic bagel / Calvin Trillin --A rat in my soup / Peter Hessler --Raw faith / Burkhard Bilger --Night kitchens / Judith Thurman --The pour: Dry martini / Roger Angell --The red and the white / Calvin Trillin --The russian god / Victor Erofeyev --The ketchup conundrum / Malcolm Gladwell --Tastes funny: But the one on the right / Dorothy Parker --Curl up and diet / Ogden Nash --Quick, hammacher, my stomacher! / Ogden Nash --Nesselrode to jeopardy / S.J. Perelman --Eat, drink, and be merry / Peter De Vries --Notes from the overfed / Woody Allen --Two menus / Steve Martin --The zagat history of my last relationship 409(3) / Noah Baumbach --Your table is ready / John Kenney --Small plates: Bock / William Shawn --Diat / Geoffrey T. Hellman --4 a.m. / James Stevenson --Slave / Alex Prud'Homme --Under the hood / Mark Singer --Protein source / Mark Singer --A sandwich / Nora Ephron --Sea urchin / Chang-Rae Lee --As the french do / Janet MalColm --Blocking and chowing / Ben McGrath --When edibles attack / Rebecca Mead --Killing dinner / Gabrielle Hamilton --Fiction: Taste / Roald Dahl --Two roast beefs / V.S. Pritchett --The sorrows of gin / John Cheever --The jaguar sun / Italo Calvino --There should be a name for it / Matthew Klam --Sputnik / Don DeLillo --Enough / Alice McDermott --The butcher's wife / Louise Erdrich --Bark / Julian Barnes

    Run-down yet romantic, The Big House stands not only as a cherished reminder of summer’s ephemeral pleasures but also as a powerful symbol of a vanishing way of life.

    A fascinating story."--Christian Science MonitorThere have been many Mexicos: the country of varied terrain, of Amerindian heritage, of the Spanish Conquest, of the Revolution, and of the modern era of elections and the rule of bankers. Mexico was forged in the fires of successive civilizations, and baptized with the blood of millions, all of whom added tragic dimensions to the modern Mexican identity. T. R. Fehrenbach brilliantly delineates the contrasts and conflicts between them, unraveling the history while weaving a fascinating tapestry of beauty and brutality: the Amerindians, who wrought from the vulnerable land a great indigenous Meso-American civilization by the first millennium B.C.; the successive reigns of Olmec, Maya, Toltec, and Mexic masters, who ruled through an admirably efficient bureaucracy and the power of the priests, propitiating the capricious gods with human sacrifices; the Spanish conquistadors, who used smallpox, technology, and their own ruthless individualism to erect a new tyranny over the ruins of the old; the agony of independent Mexico, struggling with the weight of its overwhelming past and tremendous potential. Throughout the narrative the author resurrects the great personalities of Mexican history, such as Motecuhzoma, Cortes, Santa Anna, Juárez, Maximilian, Díaz, Pancho Villa, and Zapata. Fehrenbach, who has updated this edition to include recent events, has created a work of scholarly perspective and gripping prose.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    Sothern, a death penalty lawyer who with his wife, photographer Nikki Page, arrived in the Crescent City four years ahead of Katrina, delivers a haunting, personal, and quintessentially American story. Writing with an idealist's passion, a journalist's eye for detail, and a lawyer's attention to injustice, Sothern recounts their struggle to come to terms with the enormity of the apocalyptic scenario they managed to live through. He guides the reader on a journey through post-Katrina New Orleans and an array of indelible images: prisoners abandoned in their cells with waters rising, a longtime New Orleans resident of Middle Eastern descent unfairly imprisoned in the days following the hurricane, trailer-bound New Orleanians struggling to make ends meet but celebrating with abandon during Mardi Gras, Latino construction workers living in their trucks. As a lawyer-activist who has devoted his life to procuring justice for some of society's most disenfranchised citizens, Sothern offers a powerful vision of what Katrina has meant to New Orleans and what it still means to the nation at large.