Far from the plonk he's used to, Jamie finds something fantastic about a cool, pale rosé on a hot day. Due to a translation mishap, Jamie is taunted by a local vintner that there is no paler rosé than hers and embarks on a quest to find one. Setting off on a ramshackle tour of France in search of the elusive bottle that meets the standards set, they visit main rosé producing areas and through eccentric locals discover much the regions have to offer. With wit, candor, and wonderful storytelling, Jamie Ivey maintains a tradition of excellence in food and travel writing. Readers are left with dreams of France, summer days, baguettes, and--extremely pale rosé.

    Now he brings these gifts to a spellbinding amalgam of memoir, reportage, and history in this intimate, luminous portrait of Calcutta. Chaudhuri guides us through the city where he was born, the home he loved as a child, the setting of his acclaimed novels—a place he now finds captivating for all the ways it has, and, perhaps more powerfully, has not, changed. He shows us a city relatively untouched by the currents of globalization but possessed of a “self-renewing way of seeing, of inhabiting space, of apprehending life.” He takes us along vibrant avenues and derelict alleyways; introduces us to intellectuals, Marxists, members of the declining haute bourgeoisie, street vendors, domestic workers; brings to life the city’s sounds and smells, its architecture, its traditional shops and restaurants, new malls and hotels. And, using the historic elections of 2011 as a fulcrum, Chaudhuri looks back to the nineteenth century, when the city burst with a new vitality, and toward the politics of the present, finding a city “still not recovered from history” yet possessed of a singular modernity. Chaudhuri observes and writes about Calcutta with rare candor and clarity, making graspable the complex, ultimately ineluctable reasons for his passionate attachment to the place and its people.

    . ."Now available in paperback--a selection of revealing interviews from the award-winning National Public Radio showOriginating from WHYY-FM in Philadelphia and heard on more than 450 NPR stations, Fresh Air with Terry Gross has become a daily habit with millions of listeners nationwide--a must for anyone hoping to keep up with what's happening in the arts. Over the last twenty years, Terry's guests have included our most significant writers, actors, musicians, comics, and visual artists.For her first collection, Terry has chosen more than three dozen timeless interviews that prove to be as lively on the page as they were on the radio. Her questions--probing yet sensitive--encourage revelations from figures as diverse as John Updike, Isabella Rossellini, Conan OBrien, Samuel L. Jackson, Johnny Cash, and Nicolas Cage. And in her introduction, the generally self-effacing host of Fresh Air does something she wouldnt dream of doing on the air--she reveals a thing or two about herself.

    In Travels in Siberia, Frazier reveals Siberia's role in history--its science, economics, and politics--with great passion and enthusiasm, ensuring that we'll never think about it in the same way again.With great empathy and epic sweep, Frazier tells the stories of Siberia's most famous exiles, from the well-known--Dostoyevsky, Lenin (twice), Stalin (numerous times)--to the lesser known (like Natalie Lopukhin, banished by the empress for copying her dresses) to those who experienced unimaginable suffering in Siberian camps under the Soviet regime, forever immortalized by Aleksandr Solzhenitsyn in The Gulag Archipelago.Travels in Siberia is also a unique chronicle of Russia since the end of the Soviet Union, a personal account of adventures among Russian friends and acquaintances, and, above all, a unique, captivating, totally Frazierian take on what he calls the "amazingness" of Russia--a country that, for all its tragic history, somehow still manages to be funny. Travels in Siberia will undoubtedly take its place as one of the twenty-first century's indispensable contributions to the travel-writing genre.

    White's stroll around Manhattan remains the quintessential love letter to the city, written by one of America's foremost literary figures. The New York Times has named Here is New York one of the ten best books ever written about the metropolis, and The New Yorker calls it "the wittiest essay, and one of the most perceptive, ever done on the city.

    It contains sketches of orange growers, orange botanists, orange pickers, orange packers, early settlers on Florida's Indian River, the first orange barons, modern concentrate makers, and a fascinating profile of Ben Hill Griffin of Frostproof, Florida who may be the last of the individual orange barons. McPhee's astonishing book has an almost narrative progression, is immensely readable, and is frequently amusing. Louis XIV hung tapestries of oranges in the halls of Versailles, because oranges and orange trees were the symbols of his nature and his reign. This book, in a sense, is a tapestry of oranges, too—with elements in it that range from the great orangeries of European monarchs to a custom of people in the modern Caribbean who split oranges and clean floors with them, one half in each hand.

    This book examines methods for brewing ales suited to commercial and amateur brewers.

    Equipped with brewing tips from some of the country’s best brewers, IPA covers techniques from water treatment to hopping procedures. Included are 48 recipes ranging from historical brews to recipes for the most popular contemporary IPAs made by craft brewers such as Pizza Port, Dogfish Head, Stone, Firestone Walker, Russian River, and Deschutes.

    Blending humor, wisdom, history, pop culture, science, and basic cooking knowledge, the host of Food Network's Good Eats presents a special edition of his innovative, instructional cooking guide that features various cooking techniques accompanied by a "master" recipe for each technique, and provides a vast array of food-related tips and advice.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    But despite his modesty, one thing even he agreed with was that he was a born raconteur—as he makes clear in this collection of sparkling conversations. His wit, passion, and deep intelligence shine through all manner of discussion here, from heart-to-hearts with bloggers, to on-stage talks before massive crowds, to intense interviews with major television programs. Without fail, Bourdain is always blisteringly honest—such as when he talks about his battles with addiction, or when detailing his thoughts on restaurant critics. He regularly dispenses arresting insight about how what’s on your plate reveals much of history and politics. And perhaps best of all, the heartfelt empathy he developed travelling the world for his TV shows is always in the fore, as these talks make the “Hemingway of gastronomy,” as chef Marco Pierre White called him, live again.

    Buck first flew in the 1920s, inspired by the exploits of Charles Lindbergh. In 1930, at age sixteen, he flew solo from coast to coast, breaking the junior transcontinental speed record. In 1936 he flew nonstop from Burbank, California, to Columbus, Ohio, in a 90-horsepower Monocoupe to establish a world distance record for light airplanes. He joined Transcontinental and Western Air (T&WA) as a copilot in 1937; when he retired thirty-seven years later, he had made more than 2,000 Atlantic crossings -- and his role had progressed from such tasks as retracting a DC-2's landing gear with a cockpit-based hand pump to command of a wide-body 747. Buck's experiences go back to a time when flying was something glamorous. He flew with and learned from some true pioneers of aviation -- the courageous pilots who created the airmail service during flying's infancy. At the behest of his employer Howard Hughes, Buck spent three months flying with Tyrone Power on a trip to South America, Africa, and Europe. He flew the New York-Paris-Cairo route in the days when flight plans called for lengthy stopovers, and enjoyed all that those romantic places had to offer. He took part in a flight that circled the globe "sideways" (from pole to pole). He advised TWA's president on the shift to jet planes; a world expert on weather and flight, Buck used a B-17G to chase thunderstorms worldwide as part of a TWA-Air Force research project during World War II, for which he was awarded the Air Medal (as a civilian) by President Truman.In "North Starover My Shoulder," Bob Buck tells of a life spent up and over the clouds, and of the wonderful places and marvelous people who have been a part of that life. He captures the feel, taste, and smell of flying's greatest era -- how the people lived, what they did and felt, and what it was really like to be a part of the world as it grew smaller and smaller. He relates stories from his innumerable visits to Paris, the city he loves more than any other -- echoing Gertrude Stein's view that "America is my country, and Paris is my home town" -- and from his trips to the Middle East, including flights to Israel before and after it became a state. A terrific storyteller and a fascinating man, Bob Buck has turned his well-lived life into a delightful memoir for anyone who remembers when there really was something special in the air.

    Many of these dishes are inspired by childhood favorites--but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina's Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron!There are few things more comforting than gathering for a meal with the ones you love, especially when dishes like Cheesy Chicken Enchiladas are at the center of the table. Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? You'll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you'll ever make. Home cooks can always count on Ina's dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining--it's like having Ina right there beside you, helping you all the way.From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you'll find yourself making these cozy and delicious recipes over and over again.

    In Bingo Night at the Fire Hall, Holland recounts her adventures and misadventures adjusting to life in a rural community, as her small town adjusts to the inevitable encroachment of suburbia. Whether writing obituaries for the local paper or learning how to handle a chainsaw, Holland shares the triumphs and travails of being a newcomer to an old land with a rich history, a beautiful place sadly losing ground to subdivisions and four-lane highways. Filled with wonderful anecdotes, humor, and insight, Bingo Night at the Fire Hall is a fascinating portrait of a paradisical yet disappearing world.

    From a lonely childhood spent in pub car parks, peering in at a magical world of chickens in baskets and butter in little foil squares, to belching his way through taste clouds of prawn gas and chocolate air at 'the best restaurant in the world', to mock dog in Shoreditch, sperm sushi in Tokyo and delicious fricasseed field mouse in 'Ancient' Rome, Coren has experienced pretty much everything a restaurant can throw at you, and thrown it right back. Or at least caught it, sniffed it, and bagged it up for later. Bad waiters, bum tables, little rip-offs, big cons, old fish, cheap meat, yesterday's soup and tomorrow's gastroenteritis... Coren tells you how to avoid the lot, and even come out of it with free champagne and a dish named after you by way of apology. It doesn't matter if it's fish and chips, takeaway pizza, a medieval banquet with Sue Perkins or a slap-up nosh at the Hotel de Posh, there is always a right way and wrong way to do it.How To Eat Out is a bit of both.