Exploration and Africa are two of his great passions - they drive him on and motivate his inquisitiveness and resolution not to fail, yet the challenges of the terrain, the climate, the animals, the people and his own psychological resolution will throw at him are immense.The dangers are very real, but so is the motivation for this ex-army officer. If he can overcome the mental and physical challenges, he will be walking into history...

    The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.    Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of  “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.

    Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.

    But the vacation he plans is no light-hearted student jaunt - he decides to retrace the epic journey of Marco Polo from Jerusalem to Xanadu, the ruined palace of Kubla Khan, north of Peking. For the first half of the trip he is accompanied by Laura, whom he met at a dinner party two weeks before he left; for the second half he is accompanied by Louisa, his very recently ex-girlfriend. Intelligent and funny, "In Xanadu" is travel writing at its best.

    The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.Ripert's parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert's father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris's most elite restaurants, where Ripert discovered that learning to cook was the easy part--surviving the line was the battle.Taking us from Eric Ripert's childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joel Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself--and his home--in the kitchen.Praise for Eric Ripert's 32 Yolks"Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling."--Chicago Tribune"With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep. He also lets us into the mind of the man he is today, revealing all the golden cracks and chips that made him more valuable to those around him."--The Wall Street Journal"Eric Ripert makes magic with 32 Yolks."--Vanity Fair"32 Yolks may not be what you'd expect from a charming, Emmy-winning cooking show host and cookbook author. In the book, there are, of course, scenes of elaborate meals both eaten and prepared. . . . But Ripert's story is, for the most part, one of profound loss."--Los Angeles Times "This book demonstrates just how amazing Eric's life has been both inside and outside of the kitchen. It makes total sense now to see him become one of the greatest chefs in the world today. This is a portrait of a chef as a young man."--David Chang

    There's no traffic light and no mail delivery; people can vanish without a trace and funerals are a community affair. Heather Lende posts both the obituaries and the social column for her local newspaper. If anyone knows the going-on in this close-knit town—from births to weddings to funerals—she does. Whether contemplating the mysterious death of eccentric Speedy Joe, who wore nothing but a red union suit and a hat he never took off, not even for a haircut; researching the details of a one-legged lady gold miner's adventurous life; worrying about her son's first goat-hunting expedition; observing the awe-inspiring Chilkat Bald Eagle Festival; or ice skating in the shadow of glacier-studded mountains, Lende's warmhearted style brings us inside her small-town life. We meet her husband, Chip, who owns the local lumber yard; their five children; and a colorful assortment of quirky friends and neighbors, including aging hippies, salty fishermen, native Tlingit Indians, and volunteer undertakers—as well as the moose, eagles, sea lions, and bears with whom they share this wild and perilous land. Like Bailey White's tales of Southern life or Garrison Keillor's reports from the Midwest, NPR commentator Heather Lende's take on her offbeat Alaskan hometown celebrates life in a dangerous and breathtakingly beautiful place.

    George and Ben have three weeks to cycle 1000 miles from the bottom of England to the top of Scotland. There is just one small problem… they have no bikes, no clothes, no food and no money. Setting off in just a pair of Union Jack boxer shorts, they attempt to rely on the generosity of the British public for everything from food to accommodation, clothes to shoes, and bikes to beer.During the most hilarious adventure, George and Ben encounter some of Great Britain's most eccentric and extraordinary characters and find themselves in the most ridiculous situations. Free Country is guaranteed to make you laugh (you may even shed a tear). It will restore your faith in humanity and leave you with a big smile on your face and a warm feeling inside.

    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.

    But when a terrible rafting accident separates him from his partner, Yossi is forced to survive for weeks alone against one of the wildest backdrops on the planet. Stranded without a knife, map, or survival training, he must improvise shelter and forage for wild fruit to survive. As his feet begin to rot during raging storms, as he loses all sense of direction, and as he begins to lose all hope, he wonders whether he will make it out of the jungle alive.The basis of an upcoming motion picture, Jungle is the story of friendship and the teachings of nature, and a terrifying true account that you won’t be able to put down.

    Readers of memoirs of high literary quality, particularly those with food themes—most conspicuously Ruth Reichl's Comfort Me with Apples and Gabrielle Hamilton's Blood, Bones, and Butter—as well as admirers of M. F. K. Fisher and Laurie Colwin will be a large and eager audience.This memoir derives from Kate's popular foodcentric blog (http://katechristensen.wordpress.com), in which she shares scenes from an unusual upbringing and an unusually happy present-day life, providing an audience for this book that is already primed. That it is written by Kate Christensen means it will be a delicious reading experience in every sense—a compulsively readable account of a knockabout life, full of sorrows and pleasures, many of the latter of the sensual, appetitive variety.

    The remaining twenty percent, however, are socially maladjusted psychopaths. WAITER RANT offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, The Waiter reveals the secrets to getting good service, proper tipping etiquette, and how to keep him from spitting in your food. The Waiter also shares his ongoing struggle, at age thirty-eight, to figure out if he can finally leave the first job at which he's really thrived."The other shoe finally drops. The front-of-the-house version of Kitchen Confidential; a painfully funny, excruciatingly true-life account of the waiter's life. As useful as it is entertaining. You will never look at your waiter the same way again�and will never tip less than 20%." --Anthony Bourdain, author of Kitchen Confidential"I really enjoyed WAITER RANT. The book is engaging and funny, a story told from my polar opposite perspective. I will now do my best to act better as a Chef -- and I dare say, I'll never be rude to a waiter again, as long as I live."--John DeLucie, Chef of The Waverly Inn

    Since the early 1980s, David Byrne has been riding a bike as his principal means of transportation in New York City. Two decades ago, he discovered folding bikes and started taking them on tour. Byrne's choice was made out of convenience rather than political motivation, but the more cities he saw from his bicycle, the more he became hooked on this mode of transport and the sense of liberation it provided. Convinced that urban biking opens one's eyes to the inner workings and rhythms of a city's geography and population, Byrne began keeping a journal of his observations and insights. An account of what he sees and whom he meets as he pedals through metropoles from Berlin to Buenos Aires, Istanbul to San Francisco, Manila to New York, Bicycle Diaries also records Byrne's thoughts on world music, urban planning, fashion, architecture, cultural dislocation, and much more, all conveyed with a highly personal mixture of humor, curiosity, and humility. Part travelogue, part journal, part photo album, Bicycle Diaries is an eye-opening celebration of seeing the world from the seat of a bike.

    She is drawn to the Appalachian Trail, a 2175-mile footpath that stretches from Georgia to Maine. Though her friends and family think she's crazy, she sets out alone to hike the trail, hoping it will give her time to think about what she wants to do next. The next four months are the most physically and emotionally challenging of her life. She quickly discovers that thru-hiking is harder than she had imagined: coping with blisters and aching shoulders from the 30-pound pack she carries; sleeping on the hard wooden floors of trail shelters; hiking through endless torrents of rain and even a blizzard. With every step she takes, Jennifer transitions from an over-confident college graduate to a student of the trail, braving situations she never imagined before her thru-hike. The trail is full of unexpected kindness, generosity, and humor. And when tragedy strikes, she learns that she can depend on other people to help her in times of need.

    This is the fascinating true adventure story of a woman who packed her five children onto a twenty-five-foot boat and explored the coastal waters of British Columbia summer after summer in the 1920's and 1930's.

    And with the publication of The Valley of the Assassins in 1934, her legend was launched.Leaving behind a miserable family life, Freya set out, at the age of thirty-four, to explore remote and dangerous regions of the Middle East. She was captured in 1927 by the French military police after penetrating their cordon around the rebellious Druze. She explored the mountainous territory of the mysterious Assassins of Persia, became the first woman to explore Luristan in western Iran, and followed ancient frankincense routes to locate a lost city. Admired by British officialdom, her knowledge of Middle Eastern languages and culture aided the military and diplomatic corps, for whom she conceived an effective propaganda network during WWII.But Stark's indomitable spirit was forged by contradictions, her high-profile wanderings often masking deep insecurities. A child of privilege, she grew up in near poverty; she longed for love, but consistently focused on the wrong men. This is a brilliant and balanced biography—filled with sheikhs, diplomats, nomad warriors and chieftains, generals, would-be lovers, and luminaries. Author Jane Geniesse digs beneath the mythology to uncover a complex, quixotic, and controversial woman.