Her story is raw like that first bite of wild onion, alive with startling imagery, and told with uncommon emotional power.Regan grew up the youngest of four headstrong girls on a small farm in Northwest Indiana. While gathering raspberries as a toddler, Regan preternaturally understood to pick just the ripe fruit and leave the rest for another day. In the family’s leaf-strewn fields, the orange flutes of chanterelles beckoned her while they eluded others.Regan has had this intense, almost otherworldly connection with food and the earth it comes from since her childhood, but connecting with people has always been more difficult. She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned twenty, and a woman in an industry dominated by men—she often felt she “wasn’t made for this world,” and as far as she could tell, the world tended to agree. But as she learned to cook in her childhood farmhouse, got her first restaurant job at age fifteen, taught herself cutting-edge cuisine while running a “new gatherer” underground supper club, and worked her way from front-of-house staff to running her own kitchen, Regan found that food could help her navigate the strangeness of the world around her.Regan cooks with instinct, memory, and an emotional connection to her ingredients that can’t be taught. Written from that same place of instinct and emotion, Burn the Place tells Regan’s story in raw and vivid prose and brings readers into a world—from the Indiana woods to elite Chicago kitchens—that is entirely original and unforgettable.

    His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.

    The Julie/Julia Project. In the early days of food blogs, these were the pioneers whose warmth and recipes turned their creators’ kitchens into beloved web destinations. Luisa Weiss was working in New York when she decided to cook her way through her massive recipe collection. The Wednesday Chef, the cooking blog she launched to document her adventures, charmed readers around the world. But Luisa never stopped longing to return to her childhood home in Berlin. A food memoir with recipes, My Berlin Kitchen deliciously chronicles how she finally took the plunge and went across the ocean in search of happiness—only to find love waiting where she least expected it.

    How can something she has eaten readily in China seem grotesque in England? The question lingers over this "autobiographical food-and-travel classic" (Publishers Weekly).

    Anya von Bremzen has vobla-rock-hard, salt-cured dried Caspian roach fish. Lovers of vobla risk breaking a tooth or puncturing a gum on the once-popular snack, but for Anya it's transporting. Like kotleti (Soviet burgers) or the festive Salat Olivier, it summons up the complex, bittersweet flavors of life in that vanished Atlantis called the USSR. There, born in 1963 in a Kafkaesque communal apartment where eighteen families shared one kitchen, Anya grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at her school, and, like most Soviet citizens, longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy-and, finally, intolerable to her anti-Soviet mother. When she was ten, the two of them fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.These days Anya lives in two parallel food universes: one in which she writes about four-star restaurants, the other in which a simple banana-a once a year treat back in the USSR-still holds an almost talismanic sway over her psyche. To make sense of that past, she and her mother decided to eat and cook their way through seven decades of the Soviet experience. Through the meals she and her mother re-create, Anya tells the story of three generations-her grandparents', her mother's, and her own. Her family's stories are embedded in a larger historical epic: of Lenin's bloody grain requisitioning, World War II hunger and survival, Stalin's table manners, Khrushchev's kitchen debates, Gorbachev's anti-alcohol policies, and the ultimate collapse of the USSR. And all of it is bound together by Anya's sardonic wit, passionate nostalgia, and piercing observations.This is that rare book that stirs our souls and our senses.

    Not sure how or if I've helped many folks say yes to life, but I've definitely aided in a few folks dying slowly in America, all without the aid of a gun'Kiese Laymon grew up in Jackson, Mississippi. That was where he started to write and where he began to seek to create an honest account of living in the US, a country striving to declare itself multi-cultural, post-racial and mostly innocent. This is that account.Drawing on his own personal experiences, these essays are Laymon's attempt to deal with many issues occupying America today, from race, identity and writing to music, celebrity and violence. Through letters between his own disparate family members, pleas to performers whose voices will never be heard again, recollections of his own failure to become a world-famous emcee, analysis of the growing culture of fear in the media and detailed accounts of his clashes with an education system that has both advanced and failed the generation he grew up in, Laymon gets closer not only to the truth behind himself, but to the promises behind the promised land.Searing and passionate, this timely collection of essays introduces a vibrant new voice in US literature and offers a unique insight into the forces that are tearing America apart today.

    Long before Whole Foods organic produce was available at your local supermarket, Berry was farming with the purity of food in mind. For the last five decades, Berry has embodied mindful eating through his land practices and his writing. In recognition of that influence, Michael Pollan here offers an introduction to this wonderful collection.Drawn from over thirty years of work, this collection joins bestsellers The Omnivore’s Dilemma, by Pollan, and Animal, Vegetable, Miracle, by Barbara Kingsolver, as essential reading for anyone who cares about what they eat. The essays address such concerns as: How does organic measure up against locally grown? What are the differences between small and large farms, and how does that affect what you put on your dinner table? What can you do to support sustainable agriculture?A progenitor of the Slow Food movement, Wendell Berry reminds us all to take the time to understand the basics of what we ingest. “Eating is an agriculture act,” he writes. Indeed, we are all players in the food economy.

    Addressing his fifteen-year-old namesake on the one hundredth anniversary of the Emancipation Proclamation, Baldwin wrote: “You know and I know, that the country is celebrating one hundred years of freedom one hundred years too soon.”Award-winning author Jesmyn Ward knows that Baldwin’s words ring as true as ever today. In response, she has gathered short essays, memoir, and a few essential poems to engage the question of race in the United States. And she has turned to some of her generation’s most original thinkers and writers to give voice to their concerns.The Fire This Time is divided into three parts that shine a light on the darkest corners of our history, wrestle with our current predicament, and envision a better future. Of the eighteen pieces, ten were written specifically for this volume.In the fifty-odd years since Baldwin’s essay was published, entire generations have dared everything and made significant progress. But the idea that we are living in the post-Civil Rights era, that we are a “postracial” society, is an inaccurate and harmful reflection of a truth the country must confront. Baldwin’s “fire next time” is now upon us, and it needs to be talked about.

    Thinking she is merely helping Edward’s daughter--who lives far away and has asked her to check in on her nonagenarian dad in New York--Isabel has no idea that the man in the kitchen baking the sublime roast chicken and light-as-air apricot soufflé will end up changing her life. As Edward and Isabel meet weekly for the glorious dinners that Edward prepares, he shares so much more than his recipes for apple galette or the perfect martini, or even his tips for deboning poultry. Edward is teaching Isabel the luxury of slowing down and taking the time to think through everything she does, to deconstruct her own life, cutting it back to the bone and examining the guts, no matter how messy that proves to be.

    "I am black--and brown, too," writes Emily Bernard. "Brown is the body I was born into. Black is the body of the stories I tell."The storytelling, and the mystery of Bernard's storytelling, of getting to the truth, begins with a stabbing in a New England college town. Bernard writes how, when she was a graduate student at Yale, she walked into a coffee shop and, along with six other people, was randomly attacked by a stranger with a knife ("I remember making the decision not to let the oddness of this stranger bother me"). "I was not stabbed because I was black," she writes (the attacker was white), "but I have always viewed the violence I survived as a metaphor for the violent encounter that has generally characterized American race relations. There was no connection between us, yet we were suddenly and irreparably bound by a knife, an attachment that cost us both: him, his freedom; me, my wholeness."Bernard explores how that bizarre act of violence set her free and unleashed the storyteller in her ("The equation of writing and regeneration is fundamental to black American experience").She writes in Black Is the Body how each of the essays goes beyond a narrative of black innocence and white guilt, how each is anchored in a mystery, and how each sets out to discover a new way of telling the truth as the author has lived it. "Blackness is an art, not a science. It is a paradox: intangible and visceral; a situation and a story. It is the thread that connects these essays, but its significance as an experience emerges randomly, unpredictably . . . Race is the story of my life, and therefore black is the body of this book."And what most interests Bernard is looking at "blackness at its borders, where it meets whiteness in fear and hope, in anguish and love."

    Now she tells her own story for the first time in this "memoir as rich and complex as her mushroom rag� (O, the Oprah Magazine).Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother. But when Istria was annexed by a communist regime, Lidia's family fled to Trieste, where they spent two years in a refugee camp waiting for visas to enter the United States. When she finally arrived in New York, Lidia soon began working in restaurants, the first step on a path that led to her becoming one of the most revered chefs and businesswomen in the country. Heartwarming, deeply personal, and powerfully inspiring, My American Dream is the story of Lidia's close-knit family and her dedication and endless passion for food.

    His impassioned essays on life in Harlem, the protest novel, movies, and African Americans abroad are as powerful today as when they were first written.--back cover

    Living in Paris after World War II, Judith Jones broke free of the bland American food she had been raised on and reveled in everyday French culinary delights. On returning to the States--hoping to bring some "joie de cuisine" to America--she published Julia Child's "Mastering the Art of French Cooking. "The rest is publishing and gastronomic history. A new world now opened up to Jones: discovering, with her husband, Evan, the delights of "American" food; working with the tireless Julia; absorbing the wisdom of James Beard; understanding food as memory through the writings of Claudia Roden and Madhur Jaffrey; demystifying the techniques of Chinese cookery with Irene Kuo; absorbing the Italian way through the warmth of Lidia Bastianich; and working with Edna Lewis, Marion Cunningham, Joan Nathan, and other groundbreaking cooks. Jones considers matters of taste (can it be acquired?). She discusses the vagaries of vegetable gardening in the Northeast Kingdom of Vermont and the joys of foraging in the woods and meadows. And she writes about M.F.K. Fisher: as mentor, friend, and the source of luminous insight into the arts of eating, living, and aging. Embellished with fifty recipes--each with its own story and special tips--this is an absolutely charming memoir by a woman who was present at the creation of the American food revolution and played a seminal role in shaping it.

    She's earned her rep, of course, and her path to stardom and influence couldn't have been easy. Imagine, then, how difficult it must have been a century ago for Madam C. J. Walker, America's first female African-American millionaire. The daughter of slaves, married and divorced by the age of 20, Madam Walker spent nearly two decades as a lowly scrubwoman before concocting (or, as she claimed, being presented in a dream) the formula for a much needed hair care product for African-American women. After making her hair care business a resounding success, Walker devoted much of her time and resources to social causes and philanthropy.In On Her Own Ground, A'Lelia Bundles, Walker's great-great-grandaughter and a woman of no small accomplishment herself (she's spent many years as a television news producer for NBC and ABC), offers an affectionate but unblinking portrait of Madam Walker. (Bundles' mother urged her daughter from her deathbed not to worry about promoting a particular image of their famous forebear, to simply tell the truth.) Bundles also explores the complicated relationship between Madam Walker and her only slightly less renowned daughter (and the author's namesake), A'Lelia Walker, a key figure in the Harlem Renaissance, and the elder Walker's interactions with such other seminal African-American figures as W. E. B. DuBois and Booker T. Washington.

    Diana Abu-Jaber weaves the story of her life in upstate New York and in Jordan around vividly remembered meals: everything from Lake Ontario shish kabob cookouts with her Arab-American cousins to goat stew feasts under a Bedouin tent in the desert. These sensuously evoked meals, in turn, illuminate the two cultures of Diana's childhood—American and Jordanian—and the richness and difficulty of straddling both. They also bring her wonderfully eccentric family to life, most memorably her imperious American grandmother and her impractical, hotheaded, displaced immigrant father, who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children.As she does in her fiction, Diana draws us in with her exquisite insight and compassion, and with her amazing talent for describing food and the myriad pleasures and adventures associated with cooking and eating. Each chapter contains mouthwatering recipes for many of the dishes described, from her Middle Eastern grandmother's Mad Genius Knaffea to her American grandmother's Easy Roast Beef, to her aunt Aya's Poetic Baklava. The Language of Baklava gives us the chance not only to grow up alongside Diana, but also to share meals with her every step of the way—unforgettable feasts that teach her, and us, as much about identity, love, and family as they do about food.