But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn't have to mean boring, simple doesn't have to be uninspired, and that more steps or ingredients don't always translate to a better plate of food.Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison's ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out.

    After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

    The result is this astonishing first-person account of a pioneer woman who braved grueling work, profound tragedy, and a pitiless wilderness (she and her family faced floods, tornadoes, fires, bears, panthers, and snakes) to protect her home in the early American South.An early draft of Trials of the Earth was submitted to a writers' competition sponsored by Little, Brown in 1933. It didn't win, and we almost lost the chance to bring this raw, vivid narrative to readers. Eighty-three years later, in partnership with Mary Mann Hamilton's descendants, we're proud to share this irreplaceable piece of American history. Written in spare, rich prose, Trials of the Earth is a precious record of one woman's extraordinary endurance and courage that will resonate with readers of history and fiction alike.

    Crammed into old houses and hotels, abandoned prisons and empty hospitals, the spirits that linger continue to capture our collective imagination, but why? His own fascination piqued by a house hunt in Los Angeles that revealed derelict foreclosures and "zombie homes," Dickey embarks on a journey across the continental United States to decode and unpack the American history repressed in our most famous haunted places. Some have established reputations as "the most haunted mansion in America," or "the most haunted prison"; others, like the haunted Indian burial grounds in West Virginia, evoke memories from the past our collective nation tries to forget.            With boundless curiosity, Dickey conjures the dead by focusing on questions of the living—how do we, the living, deal with stories about ghosts, and how do we inhabit and move through spaces that have been deemed, for whatever reason, haunted? Paying attention not only to the true facts behind a ghost story, but also to the ways in which changes to those facts are made—and why those changes are made—Dickey paints a version of American history left out of the textbooks, one of things left undone, crimes left unsolved. Spellbinding, scary, and wickedly insightful, Ghostland discovers the past we're most afraid to speak of aloud in the bright light of day is the same past that tends to linger in the ghost stories we whisper in the dark.From the Hardcover edition.

    It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include:  • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars• Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada”• Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip• Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks• Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops• Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.

    The country's leading expert on farmers' markets and traditional foods tells the truth about the foods your grandmother praised but doctors call dangerous.Everyone loves real food, but they're afraid bacon and eggs will give them a heart attack--thus the culinary abomination known as the egg-white omelet. But it turns out that tossing out the yolk isn't smart. Real Food reveals why traditional foods are not only delicious--everyone knows that butter tastes better--but are actually good for you, making the nutritional case for egg, cream, butter, grass-fed beef, roast chicken with the skin, lard, cocoa butter, and more.In lively, personal chapters on produce, dairy, meat, fish, Nina explains how the foods we've eaten for thousands of years--pork, lamb, raw milk cheese, sea salt--have been falsely accused. Industrial foods like corn syrup, which lurks everywhere from fruit juice to chicken broth, are to blame for the triple epidemic of obesity, diabetes, and heart disease, not real food.Nina Planck grew up on a vegetable farm in Virginia and learned to eat right from her no-nonsense parents: along with lots of local fruits and vegetables, the Plancks drank raw milk and ate meatloaf, bacon, and eggs with impunity. But the nutritional trends ran the other way--fat, saturated fat, and cholesterol were taboo--and in her teens and twenties, Nina tried vegan, vegetarian, low-fat, and low-cholesterol diets, with unhappy results.When she opened the first farmers' markets in London, Nina began to eat real food again--for pleasure, not health--and to her surprise she lost weight and felt great. She began to wonder about the farmhouse diet back home. Was it deadly, as the cardiologists say? Happily for people who love food, the answer is no.Real Food upends the conventional wisdom on diet and health. Prepare for pleasant surprises on whipped cream and other delights. The days of deprivation are over.(from the flap)

    Lee and Me challenges the myths and lies of the Confederate legacy—and explores why some of this country’s oldest wounds have never healed.Ty Seidule grew up revering Robert E. Lee. From his southern childhood to his service in the U.S. Army, every part of his life reinforced the Lost Cause myth: that Lee was the greatest man who ever lived, and that the Confederates were underdogs who lost the Civil War with honor. Now, as a retired brigadier general and Professor Emeritus of History at West Point, his view has radically changed. From a soldier, a scholar, and a southerner, Ty Seidule believes that American history demands a reckoning.In a unique blend of history and reflection, Seidule deconstructs the truth about the Confederacy—that its undisputed primary goal was the subjugation and enslavement of Black Americans—and directly challenges the idea of honoring those who labored to preserve that system and committed treason in their failed attempt to achieve it. Through the arc of Seidule’s own life, as well as the culture that formed him, he seeks a path to understanding why the facts of the Civil War have remained buried beneath layers of myth and even outright lies—and how they embody a cultural gulf that separates millions of Americans to this day.Part history lecture, part meditation on the Civil War and its fallout, and part memoir, Robert E. Lee and Me challenges the deeply-held legends and myths of the Confederacy—and provides a surprising interpretation of essential truths that our country still has a difficult time articulating and accepting.

    With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly.Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker."

    Their journey would prove an extraordinary collaboration and a watershed literary event when in 1941 "Let Us Now Praise Famous Men" was first published to enormous critical acclaim. This unsparing record of place, of the people who shaped the land, and of the rhythm of their lives today stands as one of the most influential books of the twentieth century.

    The daughter they secreted away made all the difference.Joe and Rose Kennedy’s strikingly beautiful daughter Rosemary attended exclusive schools, was presented as a debutante to the Queen of England, and traveled the world with her high-spirited sisters. And yet, Rosemary was intellectually disabled — a secret fiercely guarded by her powerful and glamorous family.  Major new sources — Rose Kennedy’s diaries and correspondence, school and doctors' letters, and exclusive family interviews — bring Rosemary alive as a girl adored but left far behind by her competitive siblings. Kate Larson reveals both the sensitive care Rose and Joe gave to Rosemary and then — as the family’s standing reached an apex — the often desperate and duplicitous arrangements the Kennedys made to keep her away from home as she became increasingly intractable in her early twenties. Finally, Larson illuminates Joe’s decision to have Rosemary lobotomized at age twenty-three, and the family's complicity in keeping the secret.  Rosemary delivers a profoundly moving coda: JFK visited Rosemary for the first time while campaigning in the Midwest; she had been living isolated in a Wisconsin institution for nearly twenty years. Only then did the siblings understand what had happened to Rosemary and bring her home for loving family visits. It was a reckoning that inspired them to direct attention to the plight of the disabled, transforming the lives of millions.

    Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. It’s a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host’s toast runs a half-hour too long, a hail storm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up.Whether they’re dashing through black-tie fundraisers, celebrity-spotting at a Hamptons cookout, or following a silverware crew at 3:00 a.m. in a warehouse in New Jersey, the Lee brothers guide you on a romp from the inner circle—the elite team of chefs using little more than their wits and Sterno to turn out lamb shanks for eight hundred—to the outer reaches of the industries that facilitate the most dazzling galas. You’ll never attend a party—or entertain on your own—in the same way after reading this book.

    It was a bustling port city with a burgeoning African American middle class and a Fusionist government of Republicans and Populists that included black aldermen, police officers and magistrates. There were successful black-owned businesses and an African American newspaper, The Record. But across the state--and the South--white supremacist Democrats were working to reverse the advances made by former slaves and their progeny.In 1898, in response to a speech calling for white men to rise to the defense of Southern womanhood against the supposed threat of black predators, Alexander Manly, the outspoken young Record editor, wrote that some relationships between black men and white women were consensual. His editorial ignited outrage across the South, with calls to lynch Manly.But North Carolina's white supremacist Democrats had a different strategy. They were plotting to take back the state legislature in November "by the ballot or bullet or both," and then use the Manly editorial to trigger a "race riot" to overthrow Wilmington's multi-racial government. Led by prominent citizens including Josephus Daniels, publisher of the state's largest newspaper, and former Confederate Colonel Alfred Moore Waddell, white supremacists rolled out a carefully orchestrated campaign that included raucous rallies, race-baiting editorials and newspaper cartoons, and sensational, fabricated news stories.With intimidation and violence, the Democrats suppressed the black vote and stuffed ballot boxes (or threw them out), to win control of the state legislature on November eighth. Two days later, more than 2,000 heavily armed Red Shirts swarmed through Wilmington, torching the Record office, terrorizing women and children, and shooting at least sixty black men dead in the streets. The rioters forced city officials to resign at gunpoint and replaced them with mob leaders. Prominent blacks--and sympathetic whites--were banished. Hundreds of terrified black families took refuge in surrounding swamps and forests.This brutal insurrection is a rare instance of a violent overthrow of an elected government in the U.S. It halted gains made by blacks and restored racism as official government policy, cementing white rule for another half century. It was not a "race riot," as the events of November 1898 came to be known, but rather a racially motivated rebellion launched by white supremacists.In Wilmington's Lie, Zucchino uses contemporary newspaper accounts, diaries, letters and official communications to create a gripping and compelling narrative that weaves together individual stories of hate and fear and brutality. This is a dramatic and definitive account of a remarkable but forgotten chapter of American history.

    Now, as she did in her smash #1 bestseller The Residence, former White House correspondent Kate Andersen Brower draws on a wide array of untapped, candid sources—from residence staff and social secretaries to friends and political advisers—to tell the stories of the ten remarkable women who have defined that role since 1960.Brower offers new insights into this privileged group of remarkable women, including Jacqueline Kennedy, Lady Bird Johnson, Patricia Nixon, Betty Ford, Rosalynn Carter, Nancy Reagan, Barbara Bush, Hillary Clinton, Laura Bush, and Michelle Obama. The stories she shares range from the heartwarming to the shocking and tragic, exploring everything from the first ladies’ political crusades to their rivalries with Washington figures; from their friendships with other first ladies to their public and private relationships with their husbands. She also offers a detailed and insightful new portrait of one of the most-watched first ladies of all time, Hillary Clinton, asking what her tumultuous years in the White House may tell us about her own historic presidential run . . . and what life could be like with the nation’s first First Husband.Candid and illuminating, this first group biography of the modern first ladies provides a revealing look at life upstairs and downstairs at the world’s most powerful address.

    The remaining twenty percent, however, are socially maladjusted psychopaths. WAITER RANT offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, The Waiter reveals the secrets to getting good service, proper tipping etiquette, and how to keep him from spitting in your food. The Waiter also shares his ongoing struggle, at age thirty-eight, to figure out if he can finally leave the first job at which he's really thrived."The other shoe finally drops. The front-of-the-house version of Kitchen Confidential; a painfully funny, excruciatingly true-life account of the waiter's life. As useful as it is entertaining. You will never look at your waiter the same way again�and will never tip less than 20%." --Anthony Bourdain, author of Kitchen Confidential"I really enjoyed WAITER RANT. The book is engaging and funny, a story told from my polar opposite perspective. I will now do my best to act better as a Chef -- and I dare say, I'll never be rude to a waiter again, as long as I live."--John DeLucie, Chef of The Waverly Inn

    It soon becomes clear, however, that each one seeks a recipe for something beyond the kitchen. Students include Claire, a young mother struggling with the demands of her family; Antonia, an Italian kitchen designer learning to adapt to life in America; and Tom, a widower mourning the loss of his wife to breast cancer. Chef Lillian, a woman whose connection with food is both soulful and exacting, helps them to create dishes whose flavor and techniques expand beyond the restaurant and into the secret corners of her students’ lives. One by one the students are transformed by the aromas, flavors, and textures of Lillian’s food, including a white-on-white cake that prompts wistful reflections on the sweet fragility of love and a peppery heirloom tomato sauce that seems to spark one romance but end another. Brought together by the power of food and companionship, the lives of the characters mingle and intertwine, united by the revealing nature of what can be created in the kitchen.