She opened her laptop, pulled out some bread and cheese, and then, as one does, started drinking. The video was called "Butter Yo Sh*t" and online sensation My Drunk Kitchen was born.My Drunk Kitchen (the book!) includes recipes, stories, color photographs, and tips and tricks to inspire your own adventures in tipsy cooking. Hannah offers cocktail recommendations, culinary advice (like, remember to turn off the oven when you go to bed), and shares never-before-seen recipes such as:The Hartwich (Knowledge is ingenuity! Learn from the past!) Can Bake (Inventing things is hard! You don't have to start from scratch!) Latke Shotkes (Plan ahead to avoid a night of dread!) Tiny Sandwiches (Size doesn't matter! Aim to satisfy.) Saltine Nachos (It's not about resources! It's about being resourceful.)In the end, My Drunk Kitchen may not be your go-to guide for your next dinner party . . . but it will make you laugh and drink . . . I mean think . . . about life.

    A map, a tracing of connections and a guide to looking at things from different angles. How do you tell the story of life that is no one thing? How do you tell the story of a life in a body, as it goes through sickness, health, motherhood? And how do you tell that story when you are not just a woman but a woman in Ireland? In these powerful and daring essays, Sinead Gleeson does that very thing. In doing so she delves into a range of subjects: art, illness, ghosts, grief, and our very ways of seeing. In writing that is in tradition of some of our finest writers such as Olivia Laing, Maggie O'Farrell, and Maggie Nelson, and yet still in her own spirited, warm voice, Gleeson takes us on a journey that is both personal and yet universal in its resonance.

    Twenty-Three Leading Feminist Writers on Protest and SolidarityWhen 53 percent of white women voted for Donald Trump and 94 percent of black women voted for Hillary Clinton, how can women unite in Trump's America? Nasty Women includes inspiring essays from a diverse group of talented women writers who seek to provide a broad look at how we got here and what we need to do to move forward.Featuring essays by REBECCA SOLNIT on Trump and his "misogyny army," CHERYL STRAYED on grappling with the aftermath of Hillary Clinton's loss, SARAH HEPOLA on resisting the urge to drink after the election, NICOLE CHUNG on family and friends who support Trump, KATHA POLLITT on the state of reproductive rights and what we do next, JILL FILIPOVIC on Trump's policies and the life of a young woman in West Africa, SAMANTHA IRBY on racism and living as a queer black woman in rural America, RANDA JARRAR on traveling across the country as a queer Muslim American, SARAH HOLLENBECK on Trump's cruelty toward the disabled, MEREDITH TALUSAN on feminism and the transgender community, and SARAH JAFFE on the labor movement and active and effective resistance, among others.

    The essays in How to Ruin Everything range from the absurd (how he became an international ivory smuggler) to the comical (his middle-school rap battle dominance) to the revelatory (his experiences with epilepsy), yet all are delivered with the type of linguistic dexterity and self-awareness that has won Watsky more than 765,000 YouTube subscribers. Alternately ribald and emotionally resonant, How to Ruin Everything announces a versatile writer with a promising career ahead.

    The result is an extraordinary, complex portrait of "white girls," as Als dubs them—an expansive but precise category that encompasses figures as diverse as Truman Capote and Louise Brooks, Malcolm X and Flannery O’Connor. In pieces that hairpin between critique and meditation, fiction and nonfiction, high culture and low, the theoretical and the deeply personal, Als presents a stunning portrait of a writer by way of his subjects, and an invaluable guide to the culture of our time.

    This delightful and persuasive essay is for adult readers.

    Irrealis moods are also known as counterfactual moods and include the conditional, the subjunctive, the optative, and the imperative--all best expressed in this book as the might-be and the might-have-been. One of the great prose stylists of his generation, Andr� Aciman returns to the essay form in Homo Irrealis to explore what time means to artists who cannot grasp life in the present. Irrealis moods are not about the present or the past or the future; they are about what might have been but never was but could in theory still happen. From meditations on subway poetry and the temporal resonances of an empty Italian street to considerations of the lives and work of Sigmund Freud, C. P. Cavafy, W. G. Sebald, John Sloan, �ric Rohmer, Marcel Proust, and Fernando Pessoa and portraits of cities such as Alexandria and St. Petersburg, Homo Irrealis is a deep reflection on the imagination's power to forge a zone outside of time's intractable hold.

    A proper cuppa tea and rock cakes in Hagrid's hut. Cauldron cakes and pumpkin juice on the Hogwarts Express. With this cookbook, dining a la Hogwarts is as easy as Banoffi Pie! With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as:Treacle Tart--Harry's favorite dessert, Molly's Meat Pies--Mrs. Weasley's classic dish, Kreacher's French Onion Soup, Pumpkin Pasties--a staple on the Hogwarts Express cartWith a dash of magic and a drop of creativity, you'll conjure up the entries, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magickal culinary masterpieces, sure make even Mrs. Weasley proud!

    And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is. Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight.

    Helen Macdonald's bestselling debut H is for Hawk brought the astonishing story of her relationship with goshawk Mabel to global critical acclaim and announced Macdonald as one of this century's most important and insightful nature writers. H is for Hawk won the Samuel Johnson Prize for Nonfiction and the Costa Book Award, and was a finalist for the National Book Critics Circle Award and the Kirkus Prize for Nonfiction, launching poet and falconer Macdonald as our preeminent nature essayist, with a semi-regular column in the New York Times Magazine.In Vesper Flights Helen Macdonald brings together a collection of her best loved essays, along with new pieces on topics ranging from nostalgia for a vanishing countryside to the tribulations of farming ostriches to her own private vespers while trying to fall asleep. Meditating on notions of captivity and freedom, immigration and flight, Helen invites us into her most intimate experiences: observing songbirds from the Empire State Building as they migrate through the Tribute of Light, watching tens of thousands of cranes in Hungary, seeking the last golden orioles in Suffolk's poplar forests. She writes with heart-tugging clarity about wild boar, swifts, mushroom hunting, migraines, the strangeness of birds' nests, and the unexpected guidance and comfort we find when watching wildlife. By one of this century's most important and insightful nature writers, Vesper Flights is a captivating and foundational book about observation, fascination, time, memory, love and loss and how we make sense of the world around us.

    He goes on vacation with his family. He gets a job selling drinks. He attends his brother’s wedding. He mops his sister’s floor. He gives directions to a lost traveler. He eats a hamburger. He has his blood sugar tested. It all sounds so normal, doesn’t it? In his newest collection of essays, David Sedaris lifts the corner of ordinary life, revealing the absurdity teeming below its surface. His world is alive with obscure desires and hidden motives — a world where forgiveness is automatic and an argument can be the highest form of love. Dress Your Family in Corduroy and Denim is another unforgettable collection from one of the wittiest and most original writers at work today.--davidsedarisbooks.com

    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.

    Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City s finest kitchens for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten she grew up in a northern Minnesota town home to the nation s largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking pulsed with joy, family drama, and an overabundance of butter.Inspired by her grandmother s tales of cooking on the family farm, Thielen moves with her artist husband to the rustic, off-the-grid cabin he built in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads to the sensory madhouse of New York s top haute cuisine brigades. When she goes home, she comes face to face with her past, and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions, and that taste memory is the most important ingredient of all. Amy Thielen's coming-of-age account brims with energy, a cook s eye for intimate detail, and a dose of dry Midwestern humor. Give a Girl a Knife offers a fresh, vivid view into New York s high-end restaurant before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace, but gravy honest, thick with nostalgia, and hard to resist."

    But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater.Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild's finds weren't just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America's capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created.

    What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What spices make a dish taste North African versus North Indian? What is the story behind the curries of India? And how do you know whether to drink a wine from Bourdeaux or one from Burgundy?Bubbling over with anecdotes, trivia, and lore—from the role of a priest in the genesis of Camembert to the Mayan origins of the word chocolate—The World on a Plate serves up a mélange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike.