With Bluets, Maggie Nelson has entered the pantheon of brilliant lyric essayists.

    It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. How do you choose? Where do you start? What if you pick a recipe that’s downright bad?So Deb founded her award-winning blog, smittenkitchen.com, on the premise that cooking should be a pleasure, and that the results of your labor can—and should be—delicious...every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to finding the best of the best and adapting them for the everyday cook—the ones with little time to spare, little money to burn on unpronounceable ingredients, and little help in the kitchen. And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook—more than 100 new recipes, plus a few favorites from her site, all gorgeously illustrated with hundreds of Deb’s beautiful color photographs.The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking: stepped-up comfort foods, stewy dishes for windy winter afternoons, an apple cake that will answer all questions: “What should my new signature dessert be?” “What is always welcome at a potluck?” “What did Deb consume almost single-handedly a week after having a baby?” These are the recipes you bookmark and use so often they become your own; recipes you slip to a friend who wants to impress her new in-laws; and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you how to host a brunch and still sleep in—plus what to make for it!—and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and pizzas; from Mushroom Bourguignon to Pancetta, White Bean and Swiss Chard Pot Pies; from Buttered Popcorn Cookies to Chocolate Hazelnut Layer Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

    . . and that means breaking the rules that chefs, magazines, and everyone else tell you about, so you can get a great dinner done fast. Being a chef can make you the worst kind of home cook. Either you’re too fussy when dinner just needs to be on the table or, as Momofuku chef Dave Chang will tell you about his early years in the industry, you just . . . never cook at home. But now, with a family to feed, Dave faces the same challenges as any home cook: how to make something as delicious as possible, in the least amount of time possible, with as little mess as possible. It’s no time for meticulous searing or searching for the perfect medium rare. This is his guide to the culinary dark arts of substituting, adapting, shortcutting, and sandbagging, like par-cooking chicken in the microwave before showing you seven ways to blast it with flavor in a four-minute stir-fry or a ten-minute stew, because he is as tired as you are of doing things the hard way

    The book contains 420 recipes, including contributions from well-known chefs and supporters of the sustainable agriculture movement.

    With each successive book her drive to leave behind what came before has grown more fierce, the force of her gaze fixed on what has yet to be imagined. She invented a form to accommodate this need, the book-length sequence of poems, like a landscape seen from above, a novel with lacunae opening onto the unspeakable. The reiterated yet endlessly transfigured elements in this landscape—Persephone, a copper beech, a mother and father and sister, a garden, a husband and son, a horse, a dog, a field on fire, a mountain—persistently emerge and reappear with the dark energy of the inevitable, while at the same time are shot through with the bright aspect of things new-made.              From the outset (“Come here / Come here, little one”), Gluck’s voice has addressed us with deceptive simplicity, the poems in lines so clear we “do not see the intervening fathoms.”  From within the earth’sbitter disgrace, coldness and barrennessmy friend the moon rises: she is beautiful tonight, but when is she not beautiful?To read these books together is to understand the governing paradox of a life lived in the body and of the work wrested from it, the one fated to die and the other to endure.

    But today's potlucks are essentially outsourced dinner parties, which make gathering around a shared table a cinch. Inside Bring It!, you will find dozens of impressive-looking recipes that come together easily, and are perfect for carrying to any occasion. Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include: · Pimento Cheese and Crab Dip · Snap Pea Salad with Parmesan and Bacon · Pistachio and Anchovy Pasta · Short Ribs with Quick Pickled Shallots · S'mores Bars Each recipe includes a note called "How to Bring It," for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won't take hours to cook, or require special ingredients. Have dinner with the neighbors, sit down to a picnic in the park, or bring a dish to the school luncheon. They come together easily, hold well, and travel beautifully. They'll have you rethinking the potluck.

     Bone. Visceral. Close to. Stark. The poems in Yrsa Daley-Ward's collection bone are exactly that: reflections on a particular life honed to their essence--so clear and pared-down, they become universal. From navigating the oft competing worlds of religion and desire, to balancing society's expectations with the raw experience of being a woman in the world; from detailing the experiences of growing up as a first generation black British woman, to working through situations of dependence and abuse; from finding solace in the echoing caverns of depression and loss, to exploring the vulnerability and redemption in falling in love, each of the raw and immediate poems in Daley-Ward's bone resonate to the core of what it means to be human. "You will come away bruised. You will come away bruisedbut this will give you poetry."

    At its best and most memorable, a meal becomes a story—and a story becomes a feast. In this collection of essays by some of the country’s finest writers, food is the central player in memories both exquisite and excruciating. Steve Almond recounts the gleeful daylong preparation of a transcendent lobster pad thai dish. Sue Miller reveals that after a lifetime of practical cooking, she is finally fed by a man who presents food as an offering, made just for her. Aimee Bender ponders her lifelong envy of what everyone else is having for lunch. Richard Russo relates the celebratory day he and his wife spent eating their way through haute Manhattan—and departing utterly famished.Expertly compiled and edited by Douglas Bauer—including pieces by Amy Bloom, Peter Mayle, Jane and Michael Stern, Ann Packer, and Andre Dubus III—this unforgettable collection presents food as education, test, reward, bait, magnet, and, most of all, gift. Gathered here are meals that sate our most complex palate, the appreciation of life.

    From long lost recipes to classic favorites, the irresistible desserts featured in this wonderful cookbook will be pastry nirvana for Mollie Katzen and Moosewood fans—hot and tasty treats sweetly illustrated, combined with  time-tested baking tips and secrets for preparing the perfect pie.

    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.

    'The Fall of the House of Usher' describes the final hours of a family tormented by tragedy and the legacy of the past. In 'Tell-Tale Heart', a murderer's insane delusions threaten to betray him, while stories such as 'The Pit and the Pendulum' and 'The Cask of Amontillado' explore extreme states of decadence, fear and hate. These works display Poe's startling ability to build suspense with almost nightmarish intensity.David Galloway's introduction re-examines the myths surrounding Poe's life and reputation. This edition includes a new chronology and suggestions for further reading.PREVIOUSLY PUBLISHED AS SELECTED WRITINGSChronologyIntroductionFurther ReadingA Note on the TextPOEMSStanzasSonnet — To ScienceA/ AaraafRomanceTO HelenIsrafelThe City in the SeaThe SleeperLenoreThe Valley of UnrestThe RavenUlalumeFor AnnieA ValentineAnnabel LeeThe BellsEldoradoTALESMS. Found in a BottleLigeiaThe Man that was Used UpThe Fall of the House of UsherWilliam WilsonThe Man of the CrowdThe Murders in the Rue MorgueA Descent into the MaelströmEleonoraThe Oval PortraitThe Masque of the Red DeathThe Pit and the PendulumThe Tell-Tale HeartThe Gold-BugThe Black CatThe Purloined LetterThe Facts in the Case of M. ValdemarThe Cask of AmontilladoHop-FrogESSÄYS AND REVIEWSLetter to B—Georgia ScenesThe Drake—Halleck Review (excerpts)Watkins TottleThe Philosophy of FurnitureWyandottéMusicTime and SpaceTwice-Told TalesThe American Drama (excerpts)HazlittThe Philosophy of CompositionSong-WritingOn ImaginationThe Veil of the SoulThe Poetic Principle (excerpts)Notes

    Armed with two cookbooks and heaps of enthusiasm, he and a friend created the best vegetarian restaurant in Manchester, Greens, famous for its inventive, delicious food and terrific atmosphere.  The Accidental Vegetarian is the culmination of Simon’s culinary adventure. A confirmed meat eater, Simon had to rethink his cooking style as he opened his restaurant, and in this book he presents original and easy-to-prepare vegetarian recipes that will please even the most dedicated carnivore, and win over the most intimidated would-be chef. Simon borrows cooking styles and ideas from all corners of the globe to create unique combinations of ingredients that result in flavorful and interesting dishes such as Green Papaya Salad, Eggplant Tikka, Pumpkin Enchiladas with Mole sauce, Filo Strudel with Port Wine Sauce and Red Thai Bean Curry. From his more exotic inventions to good old favorites, The Accidental Vegetarian will help forever retire the bean-sprout and tofu image of vegetarian meals from the minds of people everywhere.

    Reginald Dwayne Betts confronts the funk of postincarceration existence and examines prison not as a static space, but as a force that enacts pressure throughout a person’s life.The poems move between traditional and newfound forms with power and agility—from revolutionary found poems created by redacting court documents to the astonishing crown of sonnets that serves as the volume’s radiant conclusion. Drawing inspiration from lawsuits filed on behalf of the incarcerated, the redaction poems focus on the ways we exploit and erase the poor and imprisoned from public consciousness. Traditionally, redaction erases what is top secret; in Felon, Betts redacts what is superfluous, bringing into focus the profound failures of the criminal justice system and the inadequacy of the labels it generates.Challenging the complexities of language, Betts animates what it means to be a "felon."

    And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week. Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce.Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long.

    In Drive-Thru Dreams, Adam Chandler explores the inseparable link between fast food and American life for the past century. The dark underbelly of the industry’s largest players has long been scrutinized and gutted, characterized as impersonal, greedy, corporate, and worse. But, in unexpected ways, fast food is also deeply personal and emblematic of a larger than life image of America.With wit and nuance, Chandler reveals the complexities of this industry through heartfelt anecdotes and fascinating trivia as well as interviews with fans, executives, and workers. He traces the industry from its roots in Wichita, where White Castle became the first fast food chain in 1921 and successfully branded the hamburger as the official all-American meal, to a teenager's 2017 plea for a year’s supply of Wendy’s chicken nuggets, which united the internet to generate the most viral tweet of all time.Drive-Thru Dreams by Adam Chandler tells an intimate and contemporary story of America—its humble beginning, its innovations and failures, its international charisma, and its regional identities—through its beloved roadside fare.