Pasanella takes the reader into the underbelly of his store and the industry, which is steeped in history yet fanatical about technology and brimming with larger-than-life personalities. Infused with rich details of his historic waterfront building in New York City and his sojourns to Tuscany, Pasanella's memoir is one of transformation through a project many fantasize about but few commit to. A colorful cast of characters rounds out this fascinating journey through the world of wine.

    Now, Alex Prud'homme, Child's great-nephew and My Life in France co-author, vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's First Lady of French Food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, the book uncovers the Julia Child beyond her "French Chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first.

    Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook.

    The ability to create dishes that are utterly sublime and turn them out at breakneck pace while simultaneously juggling kitchen crises, coddling demanding patrons, and managing overworked staff is what defines a four-star chef. In The Fourth Star, award-winning author Leslie Brenner goes inside those swinging doors to explore the realities behind Daniel, capturing the dramas that arise in the insular, high-pressure milieu of a world-class kitchen. New York’s food establishment had been stunned when Daniel Boulud’s newly opened flagship restaurant was awarded only three stars from the New York Times. From that moment on, it became Boulud’s unspoken mission to regain the four-star rating that he’d previously garnered during his tenure at Le Cirque and then at his own first restaurant. That he was striving to do all this on an unprecedented scale, turning out nearly four hundred meals in a few short hours of service—meals that had to be absolutely perfect every time—made this goal all the more ambitious.Brenner paints a portrait of a remarkable French chef at a pivotal moment of his career, as Boulud relentlessly drives his staff to the peak of excellence. The Fourth Star provides full access to every aspect of Daniel, investigating everything from the maître d’s table assignment policies to the internecine politics of advancing up the culinary ladder.Filled with delectable, undercover details and moving personal drama, Brenner’s chronicle is an addictive read about the inner workings of a super-lative restaurant. The Fourth Star is destined to satisfy restaurant lovers, professional cooks, and armchair chefs alike.

    Until he didn't anymore. Blindsided by the loss of his mother and his marriage in the same month, Millburn started questioning every aspect of the life he had built for himself. Then, he accidentally discovered a lifestyle known as minimalism...and everything started to change. That was four years ago. Since, Millburn, now 32, has embraced simplicity. In the pursuit of looking for something more substantial than compulsory consumption and the broken American Dream, he jettisoned most of his material possessions, paid off loads of crippling debt, and walked away from his six-figure career. So, when everything was gone, what was left? Not a how-to book but a why-to book, Everything That Remains is the touching, surprising story of what happened when one young man decided to let go of everything and begin living more deliberately. Heartrending, uplifting, and deeply personal, this engrossing memoir is peppered with insightful (and often hilarious) interruptions by Ryan Nicodemus, Millburn's best friend of twenty years.

    PublicationA major literary event--the complete, uncensored journals of Sylvia Plath, published in their entirety for the first time.Sylvia Plath's journals were originally published in 1982 in a heavily abridged version authorized by Plath's husband, Ted Hughes. This new edition is an exact and complete transcription of the diaries Plath kept during the last twelve years of her life. Sixty percent of the book is material that has never before been made public, more fully revealing the intensity of the poet's personal and literary struggles, and providing fresh insight into both her frequent desperation and the bravery with which she faced down her demons. The complete Journals of Sylvia Plath is essential reading for all who have been moved and fascinated by Plath's life and work.

    . . and how she cooks for family and friends. . . . A breakthrough . . . with hundreds of appealing and accessible recipes."–Amanda Hesser, The New York Times"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."–Los Angeles Times"A chatty, sometimes cheeky, celebration of home-cooked meals."–USA Today"Nigella Lawson is, whisks down, Britain’s funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ‘cooking is not just about joining the dots’."–Richard Story, Vogue magazine

    Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food?Dana Goodyear’s anticipated debut, Anything That Moves, is simultaneously a humorous adventure, a behind-the-scenes look at, and an attempt to understand the implications of the way we eat. This is a universe populated by insect-eaters and blood drinkers, avant-garde chefs who make food out of roadside leaves and wood, and others who serve endangered species and Schedule I drugs—a cast of characters, in other words, who flirt with danger, taboo, and disgust in pursuit of the sublime. Behind them is an intricate network of scavengers, dealers, and pitchmen responsible for introducing the rare and exotic into the marketplace. This is the fringe of the modern American meal, but to judge from history, it will not be long before it reaches the family table. Anything That Moves is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture, and the places where the extreme is bleeding into the mainstream.

    The three-hundred-fifty-year-old rustico sat perched on a hill in the verdant Spoleto valley amid an olive grove and fruit trees of every kind. For the Tuckers, it was literally love at first sight, and the couple purchased the house without testing the water pressure or checking for signs of termites. Shedding the vestiges of their American life, Michael and Jill endeavored to learn the language, understand the nuances of Italian culture, and build a home in this new chapter of their lives. Both a celebration of a good marriage and a careful study of the nature of home, Living in a Foreign Language is a gorgeous, organic travelogue written with an epicurean’s delight in detail and a gourmand’s appreciation for all things fine.

    The only solace she found was in her secret hobby: baking. With every sugary, buttery confection to emerge from her oven, Gesine took one step away from her glittery, empty existence—and one step closer to her true destiny. Before long, she and her husband left the trappings of their Hollywood lifestyle behind, ending up in Vermont, where they started the gem known as Gesine Confectionary. And they never looked back. Confections of a Closet Master Baker follows Gesine's journey from sugar-obsessed child to miserable, awkward Hollywood insider to reluctant master baker. Chock-full of eccentric characters, beautifully detailed descriptions of her baking process, ceaselessly funny renditions of Hollywood nonsense, and recipes, the ingredients of her story will appeal to anyone who has ever considered leaving the life they know and completely starting over.

    What he discovers is a whole world of forgotten grapes, each with distinctive tastes and aromas, as well as the archaeologists, chemists, and botanists who are deciphering wine down to molecules of flavor. The characters in The World in a Glass of Wine include a young Swiss scientist who set out to decode the DNA of every single wine grape in the world; Middle Eastern researchers who seek to discover the wines that King David drank; and a University of Pennsylvania academic who has spent decades analyzing wine remains. The science illuminates wine in ways no critic can, and demolishes some of the most sacred dogmas of the industry: well-known French grapes aren’t especially noble.   This alternative history starts in the Caucasus Mountains, where wine was domesticated 8,000 years ago. Then we travel with Begos along the original wine routes—down to Israel and across the Mediterranean to Greece, Italy, France, and finally to America, where California and Vermont vineyards are creating new wines by letting native and European grapes breed together—it’s a literal melting pot of new tastes and possibilities. As he samples these wines, Begos offers readers tasting suggestions that go far beyond the endless bottles of Chardonnay and Merlot found in most stores and restaurants.   From this combination of journalism, history, science, and adventure travel, readers will learn the multicultural roots of wine while enjoying a full-bodied story with a rich, nutty bouquet and plenty of subtle nuances that will linger.

    Caroline Knapp describes how the distorted world of her well-to-do parents pushed her toward anorexia and alcoholism. Fittingly, it was literature that saved her: she found inspiration in Pete Hamill's 'A Drinking Life' and sobered up. Her tale is spiced up with the characters she has known along the way. A journalist describes her twenty years as a functioning alcoholic, explaining how she used alcohol to escape personal relationships and the realities of life until a series of personal crises forced her to confront her problem.

    Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist.Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world.From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers.

    Unfettered by logic or time, she draws us into her private wonderland with no design, yet heeding signs–including a talking sign that looms above her, prodding and sparring like the Cheshire Cat. In February, a surreal lunar year begins, bringing with it unexpected turns, heightened mischief, and inescapable sorrow. In a stranger’s words, “Anything is possible: after all, it’s the Year of the Monkey.” For Smith–inveterately curious, always exploring, tracking thoughts, writing–the year evolves as one of reckoning with the changes in life’s gyre: with loss, aging, and a dramatic shift in the political landscape of America. Smith melds the western landscape with her own dreamscape. Taking us from California to the Arizona desert; to a Kentucky farm as the amanuensis of a friend in crisis; to the hospital room of a valued mentor; and by turns to remembered and imagined places, this haunting memoir blends fact and fiction with poetic mastery. The unexpected happens; grief and disillusionment set in. But as Smith heads toward a new decade in her own life, she offers this balm to the reader: her wisdom, wit, gimlet eye, and above all, a rugged hope for a better world. Riveting, elegant, often humorous, illustrated by Smith’s signature Polaroids, Year of the Monkey is a moving and original work, a touchstone for our turbulent times.

    Around the time Elizabeth Gilbert turned thirty, she went through an early-onslaught midlife crisis. She had everything an educated, ambitious American woman was supposed to want—a husband, a house, a successful career. But instead of feeling happy and fulfilled, she was consumed with panic, grief, and confusion. She went through a divorce, a crushing depression, another failed love, and the eradication of everything she ever thought she was supposed to be. To recover from all this, Gilbert took a radical step. In order to give herself the time and space to find out who she really was and what she really wanted, she got rid of her belongings, quit her job, and undertook a yearlong journey around the world—all alone. Eat, Pray, Love is the absorbing chronicle of that year. Her aim was to visit three places where she could examine one aspect of her own nature set against the backdrop of a culture that has traditionally done that one thing very well. In Rome, she studied the art of pleasure, learning to speak Italian and gaining the twenty-three happiest pounds of her life. India was for the art of devotion, and with the help of a native guru and a surprisingly wise cowboy from Texas, she embarked on four uninterrupted months of spiritual exploration. In Bali, she studied the art of balance between worldly enjoyment and divine transcendence. She became the pupil of an elderly medicine man and also fell in love the best way—unexpectedly. An intensely articulate and moving memoir of self-discovery, Eat, Pray, Love is about what can happen when you claim responsibility for your own contentment and stop trying to live in imitation of society’s ideals. It is certain to touch anyone who has ever woken up to the unrelenting need for change.