Reprinted here for the first time is Franzen's controversial l996 investigation of the fate of the American novel in what became known as "the Harper's essay," as well as his award-winning narrative of his father's struggle with Alzheimer's disease, and a rueful account of his brief tenure as an Oprah Winfrey author.

    Personally selected by the writer, these pieces take us from Japan, England, Italy, and Mexico to Long Island, Oregon, Arizona, from small towns to big cities, ocean shores and inland mysteries. Including Heat-Moon's reflections on writing these pieces, Here, There, Elsewhere is much more than the usual collection of amber; it is a coupled summation of craft and memory. A perfect treasury of prose and provocation for readers old and new, Heat-Moon's most recent work reveals his absolute mastery across pages many and few.

    In these sharp, hilariously entertaining, and vividly observed pieces, Ephron illuminates an era with wicked honesty and insight. From the famous “A Few Words About Breasts” to important pieces on her time working for the New York Post and Gourmet Magazine, these essays show Ephron at her very best.

    But he didn t break - instead he made himself redundant and took off to France with girlfriend Rose to pursue his dream of brewing beer. Settled in a dilapidated house in the Loire they are beset by calamities (mainly of Tommy s making), mad neighbours and an unexpected pregnancy. Not to mention, Burt the Satanic dog who truly has it in for his master. Featuring colourful characters, a stunning location a collection of beer recipes, this is an irresistible feast of humour and heart.

    Truth is, travel can make or break a relationship. Just negotiating when to leave for the airport can be tricky: she insists on arriving hours ahead of flight time, he likes the excitement of a photo finish. But as Mary-Lou Weisman sees it, "The inevitable rage with which we begin each trip only helps us to better appreciate the good times that lie ahead." Or maybe not. When people have jet lag, can't speak the language, figure out the money, or maintain intestinal regularity, they get cranky. And since they don't know anybody else in Kyoto to take it out on, they take it out on each other. Alas, couples therapy is rarely available on vacation, which is why we need this hilarious and truthful take on travel and togetherness. Using her own misadventures--from honeymoon through Elderhostel--Weisman exposes all the gender landmines: Destinations: He wants to outrun molten lava down a volcano, she prefers raking gravel in a Buddhist monastery. Motivations: She longs for a change of scenery, he hopes for a change of self. Preparations: She keeps a file of required sights, he won't be bullied by travel guides. Accommodations: She divides every hotel room in half so he'll know on which side of the bed to throw his wet towel. Inclinations: She shops a country, he eats it. This is the real skinny on what happens when Mars and Venus hit the road. With a sly wink, a comic nod, and just the right amount of optimism, Weisman shows us that despite the shortcomings of one's beloved, harmonious travel is possible.

    The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.Throughout these pages she draws on all four of the region's major cooking styles:        -        The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts        -        Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes        -        The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries        -        North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and taginesFrom the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

    Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights."One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet MiniaturesIt's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first.Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how.Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.Makes a delectable gift for any dessert lover or aspiring pastry chef.Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.

    By grappling with novels, recipes, travelogues, pop culture, and his own upbringing, Naben Ruthnum depicts how the distinctive taste of curry has often become maladroit shorthand for brown identity. With the sardonic wit of Gita Mehta's Karma Cola and the refined, obsessive palette of Bill Buford's Heat, Ruthnum sinks his teeth into the story of how the beloved flavor calcified into an aesthetic genre that limits the imaginations of writers, readers, and eaters. Following in the footsteps of Salman Rushdie's Imaginary Homelands, Curry cracks open anew the staid narrative of an authentically Indian diasporic experience.Naben Ruthnum won the Journey Prize for his short fiction, has been a National Post books columnist, and has written books and cultural criticism for the Globe and Mail, Hazlitt, and the Walrus. His crime fiction has appeared in Ellery Queen's Mystery Magazine and Joyland, and his pseudonym Nathan Ripley's first novel will appear in 2018. Ruthnum lives in Toronto.

    Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history. Praise for Jessica B. Harris: "Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit

    From the Jewish table of Odessa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light.Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.

    She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbors in this economically impoverished region. She was fond of saying that she wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. This simple and isolated life she chose for herself may help explain her relative obscurity when compared to the other great food writers of her time: M. F. K. Fisher, Elizabeth David, and Julia Child.So it is not surprising that when Gray died in 2005, the BBC described her as an -almost forgotten culinary star.- Yet her influence, particularly among chefs and other food writers, has had a lasting and profound effect on the way we view and celebrate good food and regional cuisines. Gray's prescience was unrivaled: She wrote about what today we would call the Slow Food movement--from foraging to eating locally--long before it became part of the cultural mainstream. Imagine if Michael Pollan or Barbara Kingsolver had spent several decades living among Italian, Greek, and Catalan peasants, recording their recipes and the significance of food and food gathering to their way of life.In Fasting and Feasting, biographer Adam Federman tells the remarkable--and until now untold--life story of Patience Gray: from her privileged and intellectual upbringing in England, to her trials as a single mother during World War II, to her career working as a designer, editor, translator, and author, and describing her travels and culinary adventures in later years. A fascinating and spirited woman, Patience Gray was very much a part of her times but very clearly ahead of them.

    His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

    Today they provide an incendiary portrait of the flash and dash and power brokering of the Excessive Eighties in New York and Hollywood.The Vanity Fair Diaries is the story of an Englishwoman barely out of her twenties who arrives in New York City with a dream. Summoned from London in hopes that she can save Conde Nast's troubled new flagship Vanity Fair, Tina Brown is immediately plunged into the maelstrom of the competitive New York media world and the backstabbing rivalries at the court of the planet's slickest, most glamour-focused magazine company. She survives the politics, the intrigue, and the attempts to derail her by a simple stratagem: succeeding. In the face of rampant skepticism, she triumphantly reinvents a failing magazine.Here are the inside stories of Vanity Fair scoops and covers that sold millions--the Reagan kiss, the meltdown of Princess Diana's marriage to Prince Charles, the sensational Annie Leibovitz cover of a gloriously pregnant, naked Demi Moore. In this cinematic audiobook, the drama, the comedy, and the struggle of running an "it" magazine come to life. Brown's Vanity Fair Diaries is also a woman's journey, of making a home in a new country and of the deep bonds with her husband, their prematurely born son, and their daughter.Astute, open-hearted, often riotously funny, Tina Brown's The Vanity Fair Diaries is a compulsively fascinating and intimate chronicle of a woman's life in a glittering era.

    And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all?In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world.With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France.

    This unconventional business story reveals how Calagione found success by dreaming big, working hard, and thinking differently-and how you can do it too. "Rarely is a book as good as a beer but this one is. It's written with humor, humility, and passion, essential ingredients for any entrepreneur." -Bob Guccione Jr. founder of Spin magazine and Gear magazine "Brewing Up a Business will inspire both entrepreneurs and aspiring small business people to have the confidence in following their dreams." -Jim Davis Chairman and CEO of New Balance "Sam Calagione embodies the spirit of a true Delaware entrepreneur. Starting out as the smallest brewery in the nation, Sam's ambition, acute business sense, and vision have allowed Dogfish Head Craft Brewery to successfully enter an extremely competitive market as Dogfish Head continues to leave an indelible mark on the beer industry." -Ruth Ann Minner Governor of Delaware "Everything you want to know about succeeding in business you can learn from beer. At least you can if it's the remarkable story of Dogfish Head Craft Brewery. Brewing Up a Business is like a 'how-to' manual for entrepreneurs. With humor, creativity, and wisdom, Sam Calagione has crafted a new kind of business book that's as unique as his great beer!" -Joe Calloway author of Becoming a Category of One and Indispensable