I loved it!"-Sy Montgomery, author of The Good Good PigThe tale of a dog who wouldn't let go and the woman who followed his lead.Teresa Rhyne vowed to get things right this time around: new boyfriend, new house, new dog, maybe even new job. But shortly after she adopted Seamus, a totally incorrigible beagle, vets told Teresa that he had a malignant tumor and less than a year to live. The diagnosis devastated her, but she decided to fight it, learning everything she could about the best treatment for Seamus. Teresa couldn't possibly have known then that she was preparing herself for life's next hurdle - a cancer diagnosis of her own.She forged ahead with survival, battling a deadly disease, fighting for doctors she needed, and baring her heart for a seemingly starcrossed relationship. The Dog Lived (and so Will I) is an uplifting and heartwarming story about how dogs steal our hearts, show us how to live, and teach us how to love.A heartwarming, hilarious book about dogs, relationships and surviving life's challenges with humor and grace is perfect for fans of Marley and Me, The Middle Place and A Dog's Purpose will love this touching memoir.Other books by Teresa Rhyne: Dogs Were Rescued (And So Was I)What readers are saying about The Dog Lived (And So Will I):"infused with emotional moments and even more so with humor. The book is a wonderful mixture of it all.""As much as this book is about thriving, not just surviving, during cancer, it is also a love story written to the beagle.""A wonderfully poignant memoir straight from the heart""like "Marley and Me," but much better.""INCREDIBLE - heartwarming, sad, funny, stressful and comforting all at once.""A true gem for any dog lover and anyone who either has had cancer or knows/has known someone with cancer - which let's face it - is everyone.""THIS MEMOIR IS WHAT ALL OTHER MEMOIRS SHOULD ASPIRE TO."What reviewers are saying about The Dog Lived (And So Will I):"This poignant and fastmoving memoir...is proof that even a hardcharging lawyer is no match for a bighearted beagle." -Martin Kihn, author ofBad Dog (A Love Story)..".encouraging tale of finding love and love in unexpected places..."-Publishers Weekly"A book that dares to be honest and sad and hilarious all at once."-Susan Conley, author of The Foremost Good Fortune"

    . . from Parisian salons and cafes where the French Revolution was born, to the roadside diners and chain restaurants of the good ol U.S.A., where something resembling brown water passes for coffee, Allen wittily proves that the world was wired long before the Internet. And those who deny the power of coffee (namely tea-drinkers) do so at their own peril."

     Mike Weiss spent nearly two years with Ferrari-Carano, a California winemaker founded in Sonoma County just over twenty years ago by Don Carano, a casino and hotel mogul from Reno. The narrative in A Very Good Year follows Ferrari-Carano’s Fume Blanc from barren vines in November to its first sampling by a customer at the Four Seasons in New York, and, over the course of the book, Weiss presents his unique insight into the making and marketing of wine today. BACKCOVER: “Superb. . . . Weiss tells a great story.” —THE NEW YORK TIMES “Finally, a wine book that explains all the ingredients. . . . You will marvel at the richness of what Mike Weiss . . . was able to capture and convey within this delicious book.” —LOS ANGELES TIMES “Compelling . . . A Very Good Year is both entertaining and comprehensive.” —THE BOSTON GLOBE “A sweeping book about tourism, globalism, environmental sustainability, immigration, and glamour. . . . The bottle of Fume Blanc . . . is like a Pandora’s box. Open it up and out spill all the vanity, marketing savvy, self-mythologizing, acres of land, buckets of money, precise science, alchemical blending, and feudal working conditions that make up the California dream known as the wine industry.” —SAN FRANCISCO CHRONICLE

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    Its formula is simple: just whiskey, bitters, sugar, and ice. But how you combine those ingredients—in what proportion, using which brands, and with what kind of garnish—is the subject of much impassioned debate.The Old-Fashioned is the spirited, delightfully unexpected story of this renowned and essential drink: its birth as the ur-cocktail in the nineteenth century, darker days in the throes of Prohibition, re-ascension in the 1950s and 1960s (as portrayed and re-popularized by Don Draper on Mad Men), and renaissance as the star of the contemporary craft cocktail movement. Also featured are more than forty cocktail recipes, including classic variations, regional twists, and contemporary updates from top bartenders around the country. All are accessible, delicious, and elegant in their simplicity, demonstrating the versatility and timelessness of the Old-Fashioned formula.  With its rich history, stunning photography, and impeccable recipes, The Old-Fashioned is a celebration of one of America’s greatest bibulous achievements. It is a necessary addition to any true whiskey- or cocktail-lover’s bookshelf, and destined to become a classic on par with its namesake beverage.

     If, sooner or later, we all face the prospect of eating alone, then Alone in the Kitchen with an Eggplant provides the perfect set of instructions. In this unique collection, twenty-six writers and foodies invite readers into their kitchens to reflect on the secret meals they make for themselves when no one else is looking: the indulgent truffled egg sandwich, the comforting bowl of black beans, the bracing anchovy fillet on buttered toast. From Italy to New York to Cape Cod to Thailand, from M. F. K. Fisher to Steve Almond to Nora Ephron, the experiences collected in this book are as diverse, moving, hilarious, and uplifting as the meals they describe. Haruki Murakami finds solace in spaghetti. Ephron mends a broken heart with mashed potatoes in bed. Ann Patchett trades the gourmet food she cooks for others for endless snacks involving saltines. Marcella Hazan, responsible for bringing sophisticated Italian cuisine into American homes, craves a simple grilled ham-and-cheese sandwich. Courtney Eldridge, divorced from a fancy chef, reconnects with the salsa she learned to cook from her cash-strapped mother. Rosa Jurjevics reflects on the influence of her mother, Laurie Colwin, as she stocks her home with salty treats. Almost all of the essays include recipes, making this book the perfect companion for a happy, lonely-or just hungry-evening home alone. Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of company, inspiration, and humor-and, finally, recipes that require no division or subtraction.

    The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Charmingly illustrated and bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered—and make you do a few spit-takes along the way.

    The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

    Colin Quinn has noticed a trend during his decades on the road-that Americans' increasing political correctness and sensitivity have forced us to tiptoe around the subjects of race and ethnicity altogether. Colin wants to know: What are we all so afraid of? Every ethnic group has differences, everyone brings something different to the table, and this diversity should be celebrated, not denied. So why has acknowledging these cultural differences become so taboo? In The Coloring Book, Colin, a native New Yorker, tackles this issue head-on while taking us on a trip through the insane melting pot of 1970s Brooklyn, the many, many dive bars of 1980s Manhattan, the comedy scene of the 1990s, and post-9/11 America. He mixes his incredibly candid and hilarious personal experiences with no-holds-barred observations to definitively decide, at least in his own mind, which stereotypes are funny, which stereotypes are based on truths, which have become totally distorted over time, and which are actually offensive to each group, and why. As it pokes holes in the tapestry of fear that has overtaken discussions about race, The Coloring Book serves as an antidote to our paralysis when it comes to laughing at ourselves . . . and others.

    Along the way, he reunites with an old acquaintance—the influential provocateur and conspiracy talk-show host Alex Jones—who draws him, unexpectedly, into one of the most bizarre presidential campaigns in American history.From the private Winnebago where conspiracy theorists and fearmongers discuss key campaign decisions, to a chance encounter with notorious political operative Roger Stone, Ronson’s picaresque journey into Donald Trump’s atmosphere introduces us to the people who orbit the campaign machine, and discovers what makes them tick—and what ticks them off. Whimsical, hilarious and often downright terrifying, The Elephant in the Room captures a defining moment in our time as only Jon Ronson could see it.

    Yet all of these attempts have been hampered by a fundamental lack of access and by the persistent recycling of inaccurate information. Salinger remains, astonishingly, an enigma. The complex and contradictory human being behind the myth has never been revealed.No longer. In the eight years since Salinger was begun, and especially in the three years since Salinger’s death, the authors interviewed on five continents more than 200 people, many of whom had previously refused to go on the record about their relationship with Salinger. This oral biography offers direct eyewitness accounts from Salinger’s World War II brothers-in-arms, his family members, his close friends, his lovers, his classmates, his neighbors, his editors, his publishers, his New Yorker colleagues, and people with whom he had relationships that were secret even to his own family. Shields and Salerno illuminate most brightly the last fifty-six years of Salinger’s life: a period that, until now, had remained completely dark to biographers. Provided unprecedented access to never-before-published photographs (more than 100 throughout the book), diaries, letters, legal records, and secret documents, readers will feel they have, for the first time, gotten beyond Salinger’s meticulously built-up wall. The result is the definitive portrait of one of the most fascinating figures of the twentieth century.

    Physician, researcher, and award-winning science writer, Siddhartha Mukherjee examines cancer with a cellular biologist’s precision, a historian’s perspective, and a biographer’s passion. The result is an astonishingly lucid and eloquent chronicle of a disease humans have lived with - and perished from - for more than five thousand years. The story of cancer is a story of human ingenuity, resilience, and perseverance, but also of hubris, paternalism, and misperception. Mukherjee recounts centuries of discoveries, setbacks, victories, and deaths, told through the eyes of his predecessors and peers, training their wits against an infinitely resourceful adversary that, just three decades ago, was thought to be easily vanquished in an all-out “war against cancer.” The book reads like a literary thriller with cancer as the protagonist. From the Persian Queen Atossa, whose Greek slave cut off her malignant breast, to the nineteenth-century recipients of primitive radiation and chemotherapy to Mukherjee’s own leukemia patient, Carla, The Emperor of All Maladies is about the people who have soldiered through fiercely demanding regimens in order to survive—and to increase our understanding of this iconic disease. Riveting, urgent, and surprising, The Emperor of All Maladies provides a fascinating glimpse into the future of cancer treatments. It is an illuminating book that provides hope and clarity to those seeking to demystify cancer.

    The result of thorough research, keen insight, and unassailable common sense, Good Calories, Bad Calories immediately stirred controversy and acclaim among academics, journalists, and writers alike. Michael Pollan heralded it as “a vitally important book, destined to change the way we think about food.” Building upon this critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, Taubes now revisits the urgent question of what’s making us fat—and how we can change—in this exciting new book. Persuasive, straightforward, and practical, Why We Get Fat makes Taubes’s crucial argument newly accessible to a wider audience.Taubes reveals the bad nutritional science of the last century, none more damaging or misguided than the “calories-in, calories-out” model of why we get fat, and the good science that has been ignored, especially regarding insulin’s regulation of our fat tissue. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid? Packed with essential information and concluding with an easy-to-follow diet, Why We Get Fat is an invaluable key in our understanding of an international epidemic and a guide to what each of us can do about it.

    Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

    for Best Book on Matching Food and Wine<!--EndFragment--> Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.