Luscious, full-color illustrations by Meryl Rowin are woven throughout, and accompanying each story is a recipe from the writer’s own kitchen.Lev Grossman explains how he survived on “sweet, sour, spicy, salty, unabashedly gluey” General Tso’s tofu after his divorce. Carmen Maria Machado describes learning to care for herself during her confusing young adulthood, beginning with nearly setting her kitchen on fire. Claire Messud tries to understand how her mother gave up dreams of being a lawyer to make “a dressed salad of tiny shrimp and avocado, followed by prune-stuffed pork tenderloin, served with buttered egg noodles” for her family. Chimamanda Ngozi Adichie remembers a childhood friend―who later died as a soldier in Nigeria―with a pot of fragrant jollof rice. What makes each tale so moving is not only the deeply personal revelations from celebrated writers, but also the compassion and healing behind the story: the taste of hope.

    F. K. Fisher and Peter Mayle, this enchantingly warm and witty memoir follows American-born Katherine Wilson on her adventures abroad, where a three-month rite of passage in Naples turns into a permanent embrace of this boisterous city on the Mediterranean. It is all thanks to a surprising romance, a new passion for food, and a spirited woman who will become her mother-in-law—and teach her to laugh, to seize joy, and to love.

    He wanted to spawn enough sons for an infield, so he married the tallest woman in Columbus, Ohio. Molly came out first, but eventually her father's plan prevailed. Five boys followed in rapid succession and the youngest, Paul O'Neill, did, in fact, grow up to be the star right fielder for the New York Yankees. In Mostly True, celebrated food critic and writer O'Neill tells the story of her quintessentially American family and the places where they come together -- around the table and on the ball field. Molly's great-grandfather played on one of the earliest traveling teams in organized baseball, her grandfather played barnstorming ball, and her father pitched in the minor leagues, but after being sidelined with an injury in the war, he set his sights on the next generation. While her brothers raged and struggled to become their own men, Molly, appointed Deputy Mom at an age when most girls were playing with dolls, learned early how to be the model Midwestern homemaker and began casting about wildly for other possible destinies. As her mother cleaned fanatically and produced elaborate, healthy meals, Molly spoiled her bro-thers with skyscraper cakes, scribbled reams of poetry, and staged theatrical productions in the backyard. By the late 1960s, the Woodstock Nation had challenged some of the O'Neill values, but nothing altered their conviction that only remarkable achievement could save them. Mostly True is the uncommon chronicle of a regular family pursuing the American dream and of one girl's quest to find her place in a world built for boys. Molly O'Neill -- an independent, extraordinarily talented, and fiercely funny woman -- showed that home runs can be hit in many fields. Her memoir is glorious.

    Life Is Meals is rich with culinary wisdom, history, recipes, literary pleasures, and the authors' own memories of successes and catastrophes.For instance: The menu on the Titanic on the fatal night? Reflections on dining from Queen Victoria, JFK, Winnie-the-Pooh, Garrison Keillor, and many others? The seductiveness of a velvety Brie or the perfect martini? How to decide whom to invite to a dinner party?and whom not to? John Irving's family recipe for meatballs; Balzac's love of coffee? The greatest dinner ever given at the White House? Where in Paris Samuel Beckett and Harold Pinter had French onion soup at 4:00 a.m.? How to cope with acts of God and man-made disasters in the kitchenSophisticated as well as practical, opinionated, and indispensable, Life Is Meals is a tribute to the glory of food and drink, and the joy of sharing them with others. "The meal is the emblem of civilization," the Salters observe. "What would one know of life as it should be lived, or nights as they should be spent, apart from meals?"

    Includes more than fifty essays that recount extraordinary meals and little-known facts, of some of the world's most excellent foods - from the origin of an ingredient in a dish, to its history, to the vivid personalities - including the author's wife - who cook, serve and eat those dishes.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    He is eye-gougingly, bone-crunchingly, teeth-grindingly angry. And admit it, that's why you picked up this book, isn't it?Because you aren't really interested in glorious prose poems celebrating the finest dining experiences known to humanity, are you? You want him to suffer abysmal cooking, preferably at eye-watering prices, so you can gorge on the details and luxuriate in vicarious displeasure.You're in luck. Revel in Jay's misfortune as he is subjected to dreadful meat cookery with animals that died in vain, gravies full of casual violence and service that redefines the word 'incompetent'. He hopes you enjoy reading his reviews of these twenty miserable meals a damn sight more than he didn't enjoy experiencing them.Includes Le Cinq, Beast and Farm Girl Cafe, and a new introduction by the author.

    An internationally acclaimed playwright, Eduardo Machado has grappled with questions of identity, loss and resistance throughout his life and work. He hasmore than any other playwrightbeen able to convey the experiences of both the Cubans who chose to stay in Cuba and those who chose to leave. His fearless style and unabashed politicism in the face of dissent have made him a controversial figure to the Cubans and Americans on opposite sides of an intense conflict. In his memories and in his more recent travels to Cuba, he has found that the most natural means of connecting with todays Cuban experience is through food. Machado says, When I taste something I havent tasted in twenty years, I cant resist that connection to the past, to the conflict, to the identity that is mine. I know the feeling as I taste the flavor. There are no arguments, no political controversies, just the real sensation. If its that complex, it must be Cuban. To any exile, food represents not only the lost comfort of home, but the best chance to reclaim it. The stories of Machados lifefrom child of privilege in pre-Revolutionary Cuba; to exile in Los Angeles; to actor, director, playwright and professor in New Yorkare interleaved with recipes for the meals that have enriched him. Every recipe has been updated for the modern home cook, enabling us to recreate the flavors of traditional Cuban dishes such as Machados favorite roast pork and his grandfathers arroz con pollo, as well as the cuisine of necessity he encountered in 1960s suburban America: Velveeta, SPAM, and otherprocessed wonders. What emerges is a larger picture of what it means to be a Latino in America today. For anyone who has ever longed for a home, real or imagined, Tastes Like Cuba delivers a fascinating story of two worldsand one delectable life.

    Buck-toothed and cursed by shyness, Ripley turned his sense of being an outsider into an appreciation for the strangeness of the world. After selling his first cartoon to Time magazine at age eighteen, more cartooning triumphs followed, but it was his “Believe It or Not” conceit and the wildly popular radio shows it birthed that would make him one of the most successful entertainment figures of his time and spur him to search the globe’s farthest corners for bizarre facts, exotic human curiosities, and shocking phenomena.Ripley delighted in making outrageous declarations that somehow always turned out to be true—such as that Charles Lindbergh was only the sixty-seventh man to fly across the Atlantic or that “The Star Spangled Banner” was not the national anthem. Assisted by an exotic harem of female admirers and by ex-banker Norbert Pearlroth, a devoted researcher who spoke eleven languages, Ripley simultaneously embodied the spirit of Peter Pan, the fearlessness of Marco Polo and the marketing savvy of P. T. Barnum.In a very real sense, Ripley sought to remake the world’s aesthetic. He demanded respect for those who were labeled “eccentrics” or “freaks”—whether it be E. L. Blystone, who wrote 1,615 alphabet letters on a grain of rice, or the man who could swallow his own nose.By the 1930s Ripley possessed a vast fortune, a private yacht, and a twenty-eight room mansion stocked with such “oddities” as shrunken heads and medieval torture devices, and his pioneering firsts in print, radio, and television were tapping into something deep in the American consciousness—a taste for the titillating and exotic, and a fascination with the fastest, biggest, dumbest and most weird. Today, that legacy continues and can be seen in reality TV, YouTube, America’s Funniest Home Videos, Jackass, MythBusters and a host of other pop-culture phenomena. In the end Robert L. Ripley changed everything. The supreme irony of his life, which was dedicated to exalting the strange and unusual, is that he may have been the most amazing oddity of all.

    Her legendary La Varenne Cooking School-in its original location in Paris and later in its longtime home in Burgundy-trained chefs, food writers and home cooks. Under Willan's cheerful, no-nonsense instruction, anyone could learn to truss a chicken, make a bernaise, or loft a soufflé.In One Soufflé at a Time, Willan tells her story and the story of the food-world greats-including Julia Child, James Beard, Simone Beck, Craig Claiborne, Richard Olney, and others-who changed how the world eats and who made cooking fun. She writes about how a sturdy English girl from Yorkshire made it not only to the stove, but to France, and how she overcame the exceptionally closed male world of French cuisine to found and run her school. Willan's story is warm and rich, funny and fragrant with the smells of the country cooking of France. It's also full of the creative culinary ferment of the 1970s-a decade when herbs came back to life and freshness took over, when the seeds of our modern day obsession with food and ingredients were sown.Tens of thousands of students have learned from Willan, not just at La Varenne, but through her large, ambitious Look & Cook book series and twenty-six-part PBS program. Now One Soufflé at a Time --which features fifty of her favorite recipes, from Coquille St. Jacques to Chocolate Snowball--brings Willan's own story of her life to the center of the banquet table.

     Somewhere between the lessons her mother taught her as a child and the ones she is now trying to teach her own daughter, Kim Severson stumbled. She lost sight of what mattered, of who she was and who she wanted to be, and of how she wanted to live her life. It took a series of women cooks to reteach her the life lessons she forgot-and some she had never learned in the first place. Some as small as a spoonful, and others so big they saved her life, the best lessons she found were delivered in the kitchen. Told in Severson's frank, often funny, always perceptive style, "Spoon Fed" weaves together the stories of eight important cooks with the lessons they taught her-lessons that seemed to come right when she needed them most. We follow Kim's journey from an awkward adolescent to an adult who channeled her passions into failing relationships, alcohol, and professional ambition, almost losing herself in the process. Finally as Severson finds sobriety and starts a family of her own, we see her mature into a strong, successful woman, as we learn alongside her. An emotionally rich, multilayered memoir and an inspirational, illuminating series of profiles of the most influential women in the world of food, " Spoon Fed " is Severson's story and the story of the women who came before her-and ultimately, a testament to the wisdom that can be found in the kitchen.

    Here is the first book to recount how American women have gathered, cooked, and prepared food for lovers, strangers, and family throughout the ages. We find native women who pried nourishment from the wilderness, mothers who sold biscuits to buy their children's freedom, immigrant wives who cooked old foods in new homes to provide comfort. From church bake sales to microwaving moms, this book is a celebration of women's lives, homes, and communities. Over fifty recipes, from Federal Pancakes to Sweet Potato Pie, are beautifully presented along with over one hundred images from artists, photographers, and rare sources. A Thousand Years Over a Hot Stove is the shared history of all American women and the perfect gift for anyone who ever put food on the table. 140 illustrations. "The profound relationship between women and food is a story admirably told by Laura Schenone in a book filled with historic insights, moving anecdotes and lively illustrations. While paying tribute to the generations of American women who have felt joy in feeding families, Schenone avoids sentimentality by recognizing that many of the kitchen chores expected of women have been tedious and repetitious. The result is a balanced and clear-eyed view of a women's history that until recently has been misunderstood and overlooked." -Barbara Haber, author of From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals "A passionate, groundbreaking book that will not only make you appreciate the culinary journey of the apronned ones who stood the heat of thecookstove for centuries, but also understand why they sometimes had an attitude! It might inspire you to put on an apron and cook some of the mouth watering, time-kissed recipes in this remarkable book." -Dr. Vertamae Grovenor, NPR cultural correspondent and author of Vibration Cooking "Cooking is a fascinating and very real lens through which to study the history of women in our culture. In this beautifully written work, Laura Schenone takes on the dual roles of historian and story teller, reminding us of how women have expressed and experienced and created so much through and with food. And she inspires us to hold onto and extend the heritage, even in the face of our modern, hectic lives." -Mollie Katzen, author of The Moosewood Cookbook "Lively, well-researched and thoroughly engrossing." -Newsday "This fascinating culinary history documents the intimate, ever-changing ties between American women and food." -Utne "[Schenone's] delicious book is truly food for thought." -Chicago Tribune "An amazing and wonderful book." -Providence Journal "Fascinating social history with a heaping helping of home cooking." -Booklist "A millennium's-worth of history, social commentary, anecdotes and recipes in one literary stewpot." -January

    Those basset-hound eyes. That bone-dry wit. There has never been another comedian like Bob Newhart. His comedy albums, movies, and two hit television series have made him a national treasure and placed him firmly in the pantheon of comedy legends. Who else has a drinking game named after him And now, at last, Newhart puts his brilliant and hysterical world view on paper. Never a punch-line comic, always more of a storyteller, he tells anecdotes from throughout his life and career, including his beginnings as an accountant and the groundbreaking success of his comedy albums and The Bob Newhart Show and Newhart, which gave him fifteen years on primetime television. And he also gives his wry, comedic twist to a multitude of topics, including golf, drinking, and family holidays. Today, Newhart appears on Desperate Housewives, in hit movies such as Elf, and in theaters around the country. Reruns of his shows air constantly on Nick at Nite -- have recently been released with great success for the first time ever on DVD. With this book, Bob Newhart gives his millions of fans a first ever opportunity to sample his unique brand of humor -- including excerpts from some of his classic routines -- on the printed page.

      Who but Carol Burnett herself has the timing, talent, and wit to pull back the curtain on the Emmy-Award winning show that made television history for eleven glorious seasons?In Such Good Company delves into little-known stories of the guests, sketches and antics that made the show legendary, as well as some favorite tales too good not to relive again. Carol lays it all out for us, from the show’s original conception to its evolution into one of the most beloved primetime programs of its generation. Written with all the charm and humor fans expect from a masterful entertainer like Carol Burnett, In Such Good Company skillfully highlights the elements that made the show so successful in a competitive period when TV variety shows ruled the air waves. Putting the spotlight on everyone from her talented costars to her amazing guest stars—the most celebrated and popular entertainers of their day—Carol crafts a lively portrait of the talent and creativity that went into every episode. Here are all the topics readers want to know more about, including: • how the show almost didn’t air due to the misgivings of certain CBS vice presidents; • how she discovered and hired Harvey Korman, Vicki Lawrence, Lyle Waggoner, and Tim Conway; • anecdotes about guest stars and her close freindships with many of them, including Lucille Ball, Roddy Mcdowell, Jim Nabors, Bernadette Peters, Betty Grable, Steve Lawrence, Eydie Gorme, Gloria Swanson, Rita Hayworth, and Betty White; • the people behind the scenes from Bob Mackie, her costume designer and partner in crime, to the wickedly funny cameraman who became a fixture during the show’s opening Q&A; • and Carol's takes on her favorite sketches and the unpredictable moments that took both the cast and viewers by surprise. This book is Carol's love letter to a golden era in television history through the lens of her brilliant show which won no less than 25 Emmy Awards! Get the best seat in the house as she reminisces about the outrageous tales that made working on the show as much fun as watching it.

    “Whenever I came up with a funny bit, whether it happened on a stage, in a conversation, or working it out on my preferred canvas, the big yellow legal pad, I kept it in one of those old school accordion folders,” Seinfeld writes. “So I have everything I thought was worth saving from forty-five years of hacking away at this for all I was worth.” For this book, Jerry Seinfeld has selected his favorite material, organized decade by decade. In page after hilarious page, one brilliantly crafted observation after another, readers will witness the evolution of one of the great comedians of our time and gain new insights into the thrilling but unforgiving art of writing stand-up comedy.