They ate braised leeks. They played by themselves while their parents sipped coffee. And yet French kids were still boisterous, curious, and creative. Why? How?            With a notebook stashed in her diaper bag, Druckerman set out to investigate—and wound up sparking a national debate on parenting. Researched over three years and written in her warm, funny voice, Bringing Up Bébé is deeply wise, charmingly told, and destined to become a classic resource for American parents.

    In lyrical prose and delicious recipes, Schenone takes the reader on an unforgettable journey from the grit of New Jersey's industrial wastelands and the fast-paced disposable culture of its suburbs to the dramatically beautiful coast of Liguria—the family's homeland—with its pesto, smoked chestnuts, torte, and, most beloved of all, ravioli, the food of celebration and happiness. Schenone discovers the persistent importance of place, while offering a perceptive voice on immigration and ethnicity in its twilight. Along the way, she gives us the comedies and foibles of family life, a story of love and loss, a deeper understanding of the bonds between parents and children, and the mysteries of pasta, rolled into a perfect circle of gossamer dough.

    In 1978, when the Islamic revolution in Iran threatened their safety, they fled to California's Bay Area, where the familiar flavors of Bijan's mother's cooking formed a bridge to the life they left behind. Now, through the prism of food, award-winning chef Donia Bijan unwinds her own story, finding that at the heart of it all is her mother, whose love and support enabled Bijan to realize her dreams. From the Persian world of her youth to the American life she embraced as a teenager to her years at Le Cordon Bleu in Paris (studying under the infamous Madame Brassart) to apprenticeships in France's three-star kitchens and finally back to San Francisco, where she opened her own celebrated bistro, Bijan evokes a vibrant kaleidoscope of cultures and cuisines. And she shares thirty inspired recipes from her childhood (Saffron Yogurt Rice with Chicken and Eggplant and Orange Cardamom Cookies), her French training (Ratatouille with Black Olives and Fried Bread and Purple Plum Skillet Tart), and her cooking career (Roast Duck Legs with Dates and Warm Lentil Salad and Rose Petal Ice Cream). An exhilarating, heartfelt memoir, Maman's Homesick Pie is also a reminder of the women who encourage us to shine.

    elBulli is also the object of culinary pilgrimage—millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirtyor more courses that make up a meal at elBulli, a small army of stagiaires—apprentice chefs—labor at the precise, exhausting work of executing Adrià’s astonishing vision. In The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adrià’s elBulli, Lisa Abend explores the remarkable system that Adrià uses to run his restaurant and, in the process, train the next generation of culinary stars. Granted more access to Adrià and the elBulli kitchen than any other writer in the restaurant’s history, Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at this celebrated institution. Her lively narrative captures a great cast, including a young Korean cook who camps on the doorstep of elBulli until he is allowed to work in the kitchen; an ambitious chef from one of Switzerland’s top restaurants struggling to create his own artistic vision of cuisine; and an American couple whose relationship may not withstand the unique pressures of the restaurant. What emerges is an irresistible tale of aspiring young talents caught, for good or ill, in the opportunity of a lifetime.Taken together, their stories form a portrait of the international team that helps make a meal at elBulli so memorable. They also reveal a Ferran Adrià few ever see, one who is not only a genius chef and artist but also a boss, teacher, taskmaster, businessman, and sometimes- flawed human being. Today, food has become the focus of unprecedented attention, and The Sorcerer’s Apprentices also explores the strange evolution—in less than two decades—of a once-maligned profession into a source of celebrity.

    Leaving behind her wildlife rescue work in Oregon, Terri traveled to Australia, and there, at a small wildlife park, she met and fell in love with a tall, blond force of nature named Steve Irwin. They were married in less than a year, and Terri eagerly joined in Steve's conservation work. The footage filmed on their crocodile-trapping honeymoon became the first episode of T"he Crocodile Hunter, " and together, Steve and Terri began to change the world. In "Steve & Me, " Terri recounts the unforgettable adventures they shared -- wrangling venomous snakes, saving deadly crocodiles from poachers, swimming among humpback whales. A uniquely gifted naturalist, Steve was first and foremost a wildlife warrior dedicated to rescuing endangered animals -- especially his beloved crocs -- and educating everyone he could reach about the importance of conservation. In the hit TV shows that continue to be broadcast worldwide, Steve's enthusiasm lives on, bringing little-known and often-feared species to light as he reveals and revels in the wonders of our planet.With grace, wit, and candor, Terri Irwin portrays her husband as he really was -- a devoted family man, a fervently dedicated environmentalist, a modest bloke who spoke to millions on behalf of those who could not speak for themselves. "Steve & Me" is a nonstop adventure, a real-life love story, and a fitting tribute to a man adored by all those whose lives he touched, written by the woman who knew and loved him best of all.

    It introduces us to the Parisians and their eccentricities, explores the intricate rituals of daily life, and takes us beyond the well-trodden tourist sites to the best eating spots, boutiques, museums and markets that only a local could know about.Frank, intimate and beautifully photographed, A Family in Paris is about making a home in a strange land, finding a community, and discovering the joy of renewal.

    Now he’s a full-time, stay-at-home Dad and his experience with food has changed . . . a little. He's come to realize that kids don’t need puree in a jar or special menus at restaurants, and that raising an adventurous eater is about exposure, invention, and patience. He writes of the highs and lows of teaching your child about food--the high of rediscovering how something tastes for the first time through a child’s unedited reaction, and the low of thinking you have a precocious vegetable fiend on your hands only to discover that a child’s preferences change from day to day (and may take years to include vegetables again). Sharing in his culinary capers is little Iris, a budding gourmand and a zippy critic herself who makes huge sandwiches, gobbles up hot chilis, and even helps around the kitchen sometimes. Hungry Monkey takes food enthusiasts on a new adventure in eating and offers dozens of delicious recipes that "little fingers" can help to make.

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir.No writer has written more enthusiastically about food than A. J. Liebling. Between Meals: An Appetite for Paris, the great New Yorker writer's last book, is a wholly appealing account of his éducation sentimentale in French cuisine during 1926 and 1927, when American expatriates like Ernest Hemingway and Gertrude Stein made café life the stuff of legends. A native New Yorker who had gone abroad to study, Liebling shunned his coursework and applied himself instead to the fine art of eating – or “feeding,” as he called it. The neighborhood restaurants of the Left Bank became his homes away from home, the fragrant wines his constant companions, the rich French dishes a test of his formidable appetite. is a classic account of the pleasures of good eating, and a matchless evocation of a now-vanished Paris.

    Rossella grew up cooking with her Nonna Romana every Sunday, learning the traditional recipes of the Italian region of Puglia. And in her popular web TV series, Cooking with Nonna, Rossella takes her trademark style and expands her knowledge of Italian cooking to other regions of Italy, learning the classic dishes and flavors of each region and sharing them with eager fans all over the world.Now you can take a culinary journey with Rossella from Italy to America with her debut cookbook Cooking with Nonna, featuring over 100 classic Italian recipes. Learn to create fabulous Italian dishes for any course, like fresh homemade pasta, delicious meatballs, rich lasagne, and ricotta cookies or tiramisu for dessert! Featuring appetizers, soups, salads, pasta, meats, and desserts just like Nonna used to make, including Zucchine alla Poverella, Baked Ziti, Stuffed Eggplant alla Pugliese, Homemade Orecchiette with BroccoliRabe, and Ricotta Cookies. Modern takes by Rossella on some of the classic dishes of Italian cooking are also included. So if you want to learn how to make Italian food like your nonna used to make, then look no further!

    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.

    Was he drunk to boot? He greeted his new assistant with "What are you drinking?" Yes, he was drunk.Charlie Harmon was hired to manage the day-to-day parts of Bernstein's life. There was one additional responsibility: make sure Bernstein met the deadline for an opera commission. But things kept getting in the way: the centenary of Igor Stravinsky, intestinal parasites picked up in Mexico, teaching all summer in Los Angeles, a baker's dozen of young men, plus depression, exhaustion, insomnia, and cut-throat games of anagrams. Did the opera get written?For four years, Charlie saw Bernstein every day, as his social director, gatekeeper, valet, music copyist, and itinerant orchestra librarian. He packed (and unpacked) Bernstein's umpteen pieces of luggage, got the Maestro to his concerts, kept him occupied changing planes in Zurich, Anchorage, Tokyo, or Madrid, and learned how to make small talk with mayors, ambassadors, a chancellor, a queen, and a Hollywood legend or two. How could anyone absorb all those people and places? Because there was music: late-night piano duets, or the Maestro's command to accompany an audition, or, by the way, the greatest orchestras in the world. Charlie did it, and this is what it was like, told for the first time.A celebratory, intimate, and detailed look at the public and private life of Leonard Bernstein written by his former assistant. Foreword by Broadway legend Harold Prince.

     Richard Monta�ez is a man who made a science out of walking through closed doors, and his success story is an empowerment manual for anyone stuck in a dead-end job or facing a system stacked against them. Having taken a job mopping floors at Frito-Lay's California factory to support his family, Monta�ez took his future into his own hands and created the world's hottest snack food: Flamin' Hot Cheetos. This bold move not only disrupted the food industry with some much-needed spice, but also shook up a corporate culture in which everyone stayed in their lane. When a top food scientist at Frito-Lay sent out a memo telling sales and marketing to kill the new product before it made it to the store shelves--jealous that someone with no formal education beyond the sixth grade could do his job--Monta�ez was forced to go rogue once again to save his idea. Through creative thinking, community building, and a few powerful mindset shifts, he outsmarted the naysayers who tried to get in his way. Flamin' Hot proves that you can break out of your career rut and that your present circumstances don't have to dictate your future.

    Kermit Lynch's recounting of his experiences on the wine route and in the wine cellars of France takes the reader through the Loire, Bordeaux, the Languedoc, Provence, Northern and Southern Rhone, and the Cote d'Or.

    New York Times reporter and Chinese-American (or American-born Chinese), Jennifer 8 Lee, traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.